Spring Onion & Chilli Polenta Chips Recipe
Spring Onion & Chilli Polenta Chips Recipe
These Spring Onion & Chilli Polenta Chips are an easy and delicious alternative to the humble potato as a side dish. Not that there is anything wrong with the oh-so-versatile spud but every now and again your brain might scream out to you that you don’t want to deal with peeling, chopping, frying, roasting, steaming or baking one more!
As a born and bred ex-pat of Canada I knew polenta as cornmeal and the only time my mother cooked with it was to make corn bread (which is amazingly delicious) so I think it’s pretty cool that I have now discovered several other ways to create side dishes with it. It is incredibly versatile whether you are coating (potatoes OMG) with it, making it a creamy, soft side dish or setting it and baking or frying it like this recipe.
Polenta on it’s own can be a bit bland but not when you throw in the parmesan, spring onions and chilli. If you are watching the calories, substitute the cream for some evaporated milk!
Ingredients
1 litre of chicken stock
1 cup polenta
3 spring onions, sliced
1 long red chilli, seeds removed, finely chopped
1/4 cup chives, finely chopped
1/2 cup grated parmesan
1/2 cup thickened cream sea
salt & cracked black pepper
Method
In a large pot, bring the chicken stock to a boil. Reduce heat to medium and slowly pour in the polenta and whisk until well combined. Continue to whisk for about 5 minutes or until thickened. Remove from the heat and add the onion, chilli, chives, parmesan and cream. Season to taste with salt and pepper. Transfer to a square cake pan lined with non-stick baking paper and refrigerate until set (about an hour).
Pre-heat oven to 200C and line a baking tray with non-stick baking paper. Cut the polenta into thick chips, place on baking tray and spray with cooking oil. Bake for 20 minutes or until golden.
Ingredients
- 1 litre of chicken stock
- 1 cup polenta
- 3 spring onions, sliced
- 1 long red chilli, seeds removed, finely chopped
- 1/4 cup chives, finely chopped
- 1/2 cup grated parmesan
- 1/2 cup thickened cream sea
- salt & cracked black pepper
Instructions
- In a large pot, bring the chicken stock to a boil. Reduce heat to medium and slowly pour in the polenta and whisk until well combined. Continue to whisk for about 5 minutes or until thickened. Remove from the heat and add the onion, chilli, chives, parmesan and cream. Season to taste with salt and pepper. Transfer to a square cake pan lined with non-stick baking paper and refrigerate until set (about an hour).
- Pre-heat oven to 200C and line a baking tray with non-stick baking paper. Cut the polenta into thick chips, place on baking tray and spray with cooking oil. Bake for 20 minutes or until golden.
Carolyn started her blog Pinkpostitnote.com just over a year ago as a way to deal with her obsession of trying new recipes from the copious collection of cookbooks that she owns (and continues to buy). She is particularly fond of “man” food, both cooking it and eating it. She will happily elbow people out of the road at the sight, sound and smell of a pulled pork burger. When she’s not lying awake at 5am wondering if she should buy chooks and a cow to deal with the constant need for eggs and butter, she’s dealing with all the paperwork associated with owning a bunch of tip trucks and her favorite time of the day is wine five o-clock.
