I recently spent some time in the north of Italy and had one of the best bowls of polenta ever. A dish called Polenta Taragna made with loads of Branzi, a raw milk cheese produced in the Bergamo valley. The polenta was also a darker colour due to the addition of buckwheat flour. So in the spirit of delicious polenta it seemed apt to refresh this recipe for Polenta Parmesan Chips with new images. Not that it’s a dish I have seen in Italy but I am always ready for polenta in any way it is served.
We were talking the other day about how bad french fries are for you and these are by no means a replacement if you have the craving but they are certainly delicious and I would like think a bit more wholesome. The Polenta Parmesan Chips are a good option when you feel like a side dish with more texture and bite than plain cooked polenta or mashed potato. Their crunchy exterior and tasty parmesan interior is great side to a stew/bolognaise and they are perfect for dipping into the thick gravy or tomato sauce.
These Polenta Parmesan Chips are best eaten piping hot and straight out of the oven but they are still good reheated in the microwave the next day. They are not crispy, don’t lose their shape or flavour but will need a dipping sauce of some kind.
** Disclaimer: Olive oil sponsored by Baleia Extra Virgin Olive Oil
I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples.
- 1 cup polenta
- 4 cups water
- 1 teaspoon salt
- 2 tablespoons butter
- half a cup grated parmesan cheese
- 1 tablespoon finely chopped fresh rosemary
- salt and black pepper to taste
- Baleia Extra Virgin Olive Oil for baking
- Line a 25cm x 25cm baking dish with baking paper.
- Bring the water to the boil and add the salt and polenta while whisking.
- Reduce the heat and simmer for 10 - 15 minutes while stirring until the polenta has thickened and pulls away from the side of the pot.
- Stir in the butter and parmesan, pour the mixture into the prepared baking dish and place in the fridge for at least 1 hour to set.
- Preheat the oven to 250 degrees C and brush a baking tray with olive oil.
- Turn the polenta out of the baking dish and cut off the curved edges.
- Cut the polenta in half horizontally and then into 1cm strips.
- Place the chips on the greased baking tray and brush with olive oil.
- Scatter the chopped rosemary over the chips and place about 5cm under the element of the oven and bake for 10 minutes until golden brown. Just keep a close eye on them while baking.
- Turn the chips over, brush with some more oil and bake for a further 10 minutes or so until golden brown and the edges start to darken.
- Sprinkle with course salt and some freshly ground black pepper and serve immediately
A few more of my favourite polenta recipes :