How pleasant it is in the midst of summer to dine al fresco as the sun slips away and the coolness of evening gathers comfortably around us. Our table abounding with cool drinks and varieties of salads accompanied by breads and wraps. To make those salads even more special, polenta chips make a delicious accompaniment. However don’t just confine the chips to salads, they are very versatile. They go well with dips and even winter meals like soups and stews.
- 1 L of water
- 200 grams of medium grind polenta
- 1 Tbsp olive oil
- 3 Tbs fresh herbs: rosemary, oregano, thyme
- 1 tsp sweet paprika
- 1/2 tsp turmeric
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 2 veggie cubes or 2 Tbs of your favourite veggie stock paste
- 1/2 cup shredded parmesan
- Oil for shallow frying
To make polenta:
1. In a pot, bring the water to a boil with the fresh herbs, oil, veggie stock, turmeric, sweet paprika, black pepper and salt.
2. Once the water boils, turn heat to very low. Simmer and add polenta – slowly whisking with a hand whisker to avoid polenta having lumps.
3. Cover pot and let polenta cook.
4. Stirring every now and then until polenta is cooked (about 10-15 min).
5. When cooked stir in the Parmesan.
To make the chips
1. Grease a rectangular container (about 2.2L) and spread cooked polenta into it.
2. Let set for minimum 30 min (better if cooled in the fridge for a few hours).
3. Once set, cut into chip size portions.
4. Heat a large fry pan over medium-high heat.
5. Once hot, spray or coat pan and chips with oil and fry chips turning until lightly golden.
Note: Polenta chips can also be baked
Instead of frying, line the bottom of a baking tray with baking paper.
Arrange single layer of the chips and spray or coat with oil (can also sprinkle some Parmesan cheese on top)
Bake in a preheated oven (200 degrees) for about 10-15 minutes or until golden.
By Vrndavan Dasi
Founder and Principal of Veda Yoga Teacher Training