Polenta is easy to make and comforting to eat. Every time I eat it, I wonder why I don’t have it more often. I love polenta! One of my favorite dishes is this polenta chips recipe. They are crunchy, cheese-like in flavor and fun to eat – a real crowd pleaser. Kids love these but maybe you should omit the smoky flavour in the tomato sauce for them. Polenta chips are great with a cooked breakfast on a Sunday morning or a wonderful lunch or dinner, accompanied with lime smashed avocado on toast.
Smoky tomato sauce:
* You’ll find these ingredients at your local Santos Organics store or online
- Bring the water and salt to a gentle boil in a large saucepan. Add polenta slowly and stir continuously to prevent lumps forming.
- Reduce heat to low and continue to stir the polenta to prevent it sticking to the pan.
- Continue stirring and cooking for 10-15 minutes or until polenta has fully absorbed all the water and is thick.
- Add remaining ingredients and stir to combine thoroughly.
- Spoon polenta onto a flat baking tray (approx. 32cm x 22cm) lined with baking paper.
- Spread evenly and level the surface with a spatula (a crank spatula, if you have one, is best).
- Place tray in the fridge to chill for 15-30 minutes.
- Meanwhile, make the smoky tomato sauce and preheat oven to 200°C fan-forced.
- Cut chilled polenta lengthways down the middle of the tray, and then cut crossways into 3cm-wide chips.
- Transfer the baking paper and the chips to a slightly larger baking tray.
- Prise chips apart to allow the sides to bake.
- Brush with olive oil and bake for 55 minutes or until golden and crunchy.
Smoky tomato sauce:
- Sauté onion in the olive oil in a small saucepan until soft. Add the paprikas and sauté for a further 1-2 minutes.
- Add remaining ingredients and simmer on low-to-medium heat for 10-15 minutes.
- Allow to cool a little, then puree with a stick blender until smooth.
- Serve the polenta chips and sauce warm for a delicious and comforting starter.
You may need to make a double batch next time! If there are any left, cooked polenta chips keep well for 3-5 days in the fridge. Simply re-heat in a frying pan to enjoy again.
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