Originally these ricotta and polenta chips were going to be fried. In fact I started to do so, but I was creating a bit of a mess. Plus the polenta chips were soaking up far more oil than my brain and hips felt comfortable with.
A light bulb moment occurred as I was scraping, prodding and trying to flip a chip that was falling apart and looking pretty inedible. Why aren’t I baking these babies instead of frying them? Baking polenta chips isn’t a crazy new invention of mine, far from it. Many have walked this path previously and I totally understand why. It really does make more sense.
Then there is the number one draw card. Being baked not fried, they are far more healthier for you.
I served them on this occasion with a simple to make smoked sage salt. But I do feel they would go just as well with garlic aioli.
- 1 L chicken stock
- 160 grams polenta
- 100 grams parmesan cheese
- 200 grams ricotta
- 25 grams butter
- 20 grams rosemary
Smoked Sage Salt
- 20 grams smoked salt
- 20 grams sea salt
- 5 grams sage - finely chopped
- Line a rectangular brownie tin with plastic wrap.
- In a large saucepan bring stock to the boil. Add polenta and reduce to a simmer. Continuously stir until the polenta is cooked through and all the stock has been absorbed.
- Remove pan from heat and stir through parmesan, ricotta, butter and rosemary.
- Leave to cool slightly and then place mixture in tin and smooth out evenly. Place plastic wrap over the top of the polenta mix. Smooth well with hands and place in the fridge for a few hours until chilled and set. I find it works best when left in the fridge overnight.
- When the polenta is set and you are ready to cook, preheat oven at 180 deg C (360 deg F).
- Remove wrap from the top of the polenta, and carefully turn out in one piece on to a chopping board. Remove the rest of the wrap. Cut polenta into 2cm square fingers/chips.
- Place in the oven and bake for around 25 minutes until golden and crunchy.
- While polenta chips are baking, make the smoked sage salt but combining salt and sage in a bowl.
- When chips are ready remove from oven and serve immediately with the smoked sage salt.
I used rosemary as my herb of choice in these polenta chips. You don’t have to; rosemary could quite easily substituted with thyme, basil, or even sage. But if you do decide to use sage, then hold back on using the smoked sage salt. Follow my aioli suggestion instead.
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