Why are chips always bad? Have you tried Heston’s triple cooked fries? All fluffy potato inside and golden crunchy outsides. These aren’t mere chips, but something to be savoured, served with a dip. A Hero not a side.
Fabulous as they are, they take a lot of preparation and cooking. I wanted to create that Hero without the deep fat fryer. Parmesan Polenta chips is the way to go. Oven cooked with a hint of salty cheese flavour, crispy on the outside, soft textured on the inside. Serve with hummus, tarragon pesto or cayenne sprinkled mayonnaise.
If you want really fast polenta fries, buy ready made polenta. Cut into chip lengths and brush with butter or olive oil. Cook as for the recipe and then sprinkle with parmesan whilst still warm. Tasty as they are, there’s nothing to beat the dairy packed, made from scratch version.
Polenta Parmesan Fries
- 450mls Milk
- 450mls water
- 235g polenta
- 1 teaspoon sea salt
- 55g parmesan
- 55g melted butter
- Optional additional grated parmesan for serving
- Grease a square or rectangular pan
- Put the water and the milk in a pan over a medium heat and bring to just under a boil, add the salt
- Gradually pour in the polenta whisking as it streams into the pan. Whilst still whisking, add the parmesan
- Reduce heat if necessary to stop the polenta catching on the bottom of the pan
- Using a wooden spoon stir continually until the polenta thickens and begins to pull away from the edge of the pan. (This can take a few minutes or 15 – 20 minutes as mine did)
- Pour into the greased pan and spread to form an even layer
- Place in the fridge for at least one hour or overnight
- Remove from the fridge and cut into fat chips
- Brush with the melted butter and oven cook on a baking tray for 35 minutes at 210 until crisp and golden – turn half way through cooking
- Remove from the oven and sprinkle with parmesan if using
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