We recently had some polenta and I came across the idea of making cheesy polenta chips. These cheesy polenta chips are not quite your expected chips as they are moist. Just don’t expect them to be crunchy like they were coated in crumbs and deep fried. Though if you are into taste and flavour you can’t go past these delicious cheesy polenta chips.
I checked out the original Thermomix Gluten free cookbook and decided to experiment once I found some Organic Polenta by Demeter. A lot of corn is genetically modified these days. Look it up and see what that means. Better to prefer organic where you can so you can avoid unwanted pesticides in your system and have the best chance of the nutrition that food is meant to provide us. I have added parsley as we have mastered succession planting and growing parsley all year, hooray! Feel free to jazz yours up with other herbs and share your comments with us below or on our facebook page. Enjoy.
- 1 bunch of fresh parsley leaves only (save the long stems for making your vege stock)
- 1000g boiling filtered water
- About 1-2 teaspoons of salt to taste or 2 tablespoons of TM Vegetable Stock Paste
- 250g Organic Polenta (not instant)
- 40g Parmesan Cheese or Pecorino cut into 1cm squares and left in the fridge
- 40g Butter cut into 4
- Place cheese into Thermomix bowl and grate 10 sec/speed 10. Set aside in a small bowl.
- Into the same TM bowl add parsley and chop 10 seconds/speed 9. Set aside in another small bowl.
- Add boiling water, stock and polenta to TM bowl. Cook 10 minutes/100 degrees/speed 4
- Prepare a 15cm x 15cm or 17cm x 26cm baking dish lined with baking paper.
- Prepare a baking tray or 2 to bake the final product.
- When polenta is cooked pop a spoon into the mixture. The polenta should coat the spoon when cooked. If not cook for another 5 minutes same temperature and speed.
- Add parsley and butter to the mixture. Stir 30 seconds/speed 4
- Pour mixture immediately into your prepared baking dish, smooth the surface. Work fast as the polenta sets fast.
- Allow to cool for about an hour before refrigerating for an hour till firm.
- Preheat oven to 180 degrees celsius.
- Lift the polenta onto a clean chopping board with the paper and cut into 1cm x 3cm fingers or however thick you like them. I like them thinner to taste the cheese.
- Place the cut polenta onto the prepared baking tray. Sprinkle with cheese. Using tongs toss the polenta to cover evenly. You can also do this step in a bowl to coat the polenta with cheese before placing them onto the tray. Bake in the preheated oven for 10-15 minutes or until just golden and cheese has melted. I make as much as we want for that meal. You can prepare them all in advance and have them in the fridge as a cold snack or reheat in the oven or frypan.