Delicious Polenta Chips, oven baked and satisfyingly crunchy. The addition of ricotta makes these babies super fluffy inside. Rosemary and parmesan round off the scrumptious flavour of these delicious polenta fries.
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 the oven at 180°C (360°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.
GENERAL COOK’S NOTESAll oven temperatures are fan forced, increase the temperature by 20 Deg C (70 Deg F) for convection ovens.All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;
1 teaspoon equals 5ml
1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
1 cup equals 250ml (Nth America use 237ml)
4 teaspoons equal 1 tablespoon
I use the below unless specified in my recipes;
Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large) NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY