I love anything that resembles a chip. The fried versions of polenta chips are off the menu now that I avoid oil. So this is my way of making them oil free, but still packing in the flavour. They are great served with an Italian style tomato dipping sauce.
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.
0 servings
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