My taste affair with polenta is far from over and the next installment are these highly addictive Polenta Crumbed Haloumi Chips. And I am not even going to pretend that they are in any way good for you, unless you only have one but that is impossible.
I tend to keep an eye on trends, not to necessarily follow them (like kimchi on a pizza…) but to see what is happening in the food world and it seems that haloumi is getting a bit more attention these days. And its being used far more than just fried and served with a squeeze of lemon, as close to perfect as that is. So this recipe from Donna Hay was a winner for me, combining two of my favourite ingredients in an interesting way.
I am not a fan of deep frying and do it as little as possible so the recipe was even more appealing as the haloumi “chips” are baked in the oven. The crunch from the panko (Japanese breadcrumbs) and polenta is insanely good and you struggle to not reach for another chip as soon as you have finished one.
The panko I used was a bit too course so I found that it did not stick as well as I would have liked so suggest you crush it just a bit finer. There is also that bit of wastage when dipping foods so I have reduced the panko and polenta from the original recipe as there was too much left after all the chips were dipped.
The suggestion is to serve the haloumi chips with aioli but I quickly made a tomato chipotle sauce but cooking down a tin of tomatoes with some olive oil and a few chopped chipotle chillies. I made the sauce ahead of time to let it cool down in the fridge and loved the play between a piping hot chip and the cold smoky tomato dipping sauce. Enjoy!
I hope you enjoy this recipe for Polenta Crumbed Haloumi Chips. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred.
Ingredients
- 35g flour
- 2 eggs, lightly beaten
- 80g panko crumbs (crushed fine if too coarse)
- 75g instant polenta
- ½ tsp chilli flakes (optional)
- 1 tbsp rosemary leaves, finely chopped
- 350g haloumi, cut into 1cm thick chips
Instructions
- Preheat oven to 240°C
- Place the flour on a plate and the eggs in a medium bowl
- Place the breadcrumbs, polenta, chilli and rosemary on a shallow tray and mix to combine
- Dust the haloumi in the flour, dip in the egg and toss in the polenta mixture to coat
- Place on a large oven tray lined with non-stick baking paper and cook for 10–12 minutes or until golden brown and crisp
- Serve immediately with a dipping sauce of your choice or homemade mayo or aioli
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A few more of my favourite polenta recipes :
Polenta Parmesan Roast Potatoes
