Polenta chips

By Pete Houston

Ingredients

• 100g ground polenta plus extra for coating, coarse is best
• 500ml chicken stock
• 40g Parmesan cheese, grated
• ½ tsp dried mixed herbs
• ¼ tsp dried chilli flakes optional

Method

1. Bring the stock, herbs and chilli to the boil in a large saucepan. Slowly add the polenta into the stock in a thin stream, whisking all the time to avoid clumps. When all the polenta is in, reduce the heat to a steady simmer and cook for 5 to 10 minutes until the mixture has thickened and starts to pull away from the sides of the pan. Stir in the parmesan and mix through well.

   Time: 10 minutes.

2. Pour out the polenta into a lined loaf tin (silicone is good but parchment would be fine too). Level out the top so it is roughly flat. Leave to cool and then refrigerate for at least an hour.

   Time: 90 minutes.

3. Turn the polenta brick out of the tin and cut it into the desired shapes. Roll the chips in more polenta to coat if desired - this will give the crunchiest texture.

   Time: 3 minutes.

4. Cook in a pre-heated air fryer in 2 or 3 batches at 190°C for 20 minutes per batch turning halfway. Having a single layer of chips in each batch ensures even cooking. Keep them warm in a low oven while finishing the other batches. Alternatively, they can be shallow fried, oven cooked, grilled or barbecued. Serve with dips of your choice.

   Time: 40 minutes.

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