Polenta chips are traditionally full of butter & cheese, and deep fried for good measure. So, what I have done is to try and make these a healthier version, while still being super tasty.
Nutritional yeast adds a cheesy taste, and the vege stock, along with the chopped onion, adds to the flavour.
I have included some coconut cream in the recipe, which obviously has saturated fat in it. This makes the chips have a golden, crispy skin once they are baked. But, if you are avoiding saturated fat altogether, then you can make these without it. They will look paler coming out of the oven, but will still taste good.
The thing I didn't realise when I first started using polenta, is that it needs to be beaten A LOT in order to make it creamy in texture. If you don't beat it enough, the chips will have a graininess to them. They will be ok to eat, but will be so much better if you give your arms a workout. I usually have to give both arms a turn, after each once gets worn out by the effort 🙂
Dipping these chips into a rich tomato and basil sauce makes them extra scrummy.
The chips are best eaten as soon as you have cooked them. They can be stored, in the fridge, but tend to become rubbery in texture. You can revive them by warming them through in the oven.
Add the coconut cream (if using) to a measuring jug. Top jug up to 1l with boiling water. Pour into a large pot. Add the stock powder and nutritional yeast. Heat on high until the mixture is boiling rapidly,
Slowly pour the polenta into the boiling mixture, while beating vigorously. Once the polenta has been combined, continue to beat vigorously until the mixture takes on a creamy texture. Be prepared for this to be hard work... it will be worth it.
Once you are happy with the creaminess of the mix, stir in the finely diced onion. Tip the mixture into a pan measuring approximately 20cm x 30cm, pressing it down so that is evenly spread and reasonably flat on the surface. Wet your fingers if the polenta is sticking to them. Leave to cool for at least 30 minutes.
Preheat the oven to 180 degrees C (preferably fan forced).
Once the polenta has cooled, tip it out onto a cutting board. Cut into chip sized pieces, and line these up on a baking sheet lined with baking paper or a silicone baking mat.
Bake for approximately 30 minutes, checking them after 20 minutes, then every five minutes. They are ready when the outside of the chips has become golden and crispy.
Eat immediately with a dipping sauce of your choice.
If you make your own vegetable stock, substitute this for the water/stock powder combo.
Omit the coconut cream if you are avoiding saturated fats.
Ingredients
Directions
Add the coconut cream (if using) to a measuring jug. Top jug up to 1l with boiling water. Pour into a large pot. Add the stock powder and nutritional yeast. Heat on high until the mixture is boiling rapidly,
Slowly pour the polenta into the boiling mixture, while beating vigorously. Once the polenta has been combined, continue to beat vigorously until the mixture takes on a creamy texture. Be prepared for this to be hard work... it will be worth it.
Once you are happy with the creaminess of the mix, stir in the finely diced onion. Tip the mixture into a pan measuring approximately 20cm x 30cm, pressing it down so that is evenly spread and reasonably flat on the surface. Wet your fingers if the polenta is sticking to them. Leave to cool for at least 30 minutes.
Preheat the oven to 180 degrees C (preferably fan forced).
Once the polenta has cooled, tip it out onto a cutting board. Cut into chip sized pieces, and line these up on a baking sheet lined with baking paper or a silicone baking mat.
Bake for approximately 30 minutes, checking them after 20 minutes, then every five minutes. They are ready when the outside of the chips has become golden and crispy.
Eat immediately with a dipping sauce of your choice.
If you make your own vegetable stock, substitute this for the water/stock powder combo.
Omit the coconut cream if you are avoiding saturated fats.
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