Oven Baked Herby Polenta Chips
- Servings : 4
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
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- 6 oz (180 g) medium polenta
- 3¹⁄³ cups (850 ml) water
- 1/2 teaspoon dried mixed herbs,such as herbes de Provence
- salt to taste
- 2 oz (60 ml) extra virgin olive oil,plus extra for brushing
In a large mixing bowl,combine polenta,water and herbs. Season with 1 teaspoon of salt and cook in the microwave for 2 minutes at a time,stirring after each burst. When it's thick enough,stir in olive oil.
Scrape it into a non-stick metal dish,spreading it out to make it roughly even. Leave to cool.
Once it has cooled,cut 16 fat chips of 3-inches(7.5 cm) length from the set polenta. Save the rest of polenta for another meal.
Lightly grease a non-stick,flat bottomed metal dish with olive oil. Arrange polenta chips on it,evenly spaced apart.
Preheat turbo oven to 500°F (250°C). Cook in preheated oven,turning 4 times,until the chips are crisp,golden and beginning to blacken in places(about 15 minutes).
Serve oven baked herby polenta chips hot.