You love them in your favourite Italian restaurant, so why not try them at home…
This recipe is taken from our ‘Autumn and Winter Cooking that is Just so Italian‘ recipe book.
To view a PDF of the recipe click here.
Ingredients which are available from our Just so Italian online shop are marked with a ‘*‘ and have a web link.
Makes enough chips for 2
1. Put the water in a saucepan and gradually pour in the polenta flour, whisking all the time so lumps do not form. Season with salt and pepper. The mixture will thicken quickly. Cook over a low heat for at least 5 minutes, stirring all the time so it doesn’t stick.
2. Remove from the heat, stir in the parmesan, and then pour the polenta into a lightly oiled baking tray in a layer about 1cm thick. Smooth the surface and leave to cool and set. Once the polenta has cooled and set completely, slice it into chips.
3. Heat a thin layer of oil (enough to cover the polenta chips) in a non-stick pan over a medium heat. Add the polenta pieces a few at a time and fry for several minutes until they form a golden-brown crust on the base. Flip them over and repeat.