Healthy Chips?

Well, step aside deep-fried potato chips, for there’s a new recipe in town and I think it’s here to stay!

Polenta.  Never used it before.  Don’t say I liked it tonnes but I’m impartial to its taste.  I didn’t even know polenta is another term for yellow corn-meal until the colleague grabbed me a packet of these just because I wanted to whip up some corn muffins and needed some yellow corn-meal as the recipe suggested.

So, like I said, this was a first for me.  Cooking Polenta and experimenting with what I could do with it.  And I would be lying if I didn’t say that it was partly because of this recipe by Lianne over from foodmadewithlove that kinda got me all excited about using polenta!  Chips that were sorta healthy?  Well, I’m definitely willing to try!

IMG_8442

And I did just that!  The Man was going to roast a chicken and I was left in-charge of sides again.  Wasn’t satisfied with just greens and grilled portobello mushrooms, so I suggested Polenta Chips.  I had the Polenta and some of the ingredients needed for the recipe, so I quickly got down to work!  An 1 hour later, these golden brown polenta chips popped out on to the dining table, and I was pleased with the results.

Here’s my version of the Polenta Chips!

Polenta Chips (adapted from this recipe over at foodmadewithlove)
[Serves 4, small portions]

Ingredients:
– 100g of polenta
– 400ml of water- 25g of unsalted butter
– 50g finely grated parmesan (I used mozzarella since that was the only cheese I had at home then)
– 2 tbs chopped flat-leaf parsley
– salt & pepper, to taste and garnish

Method:

1) Line a tray with grease-proof baking paper allowing 2cm to overhang (I didn’t have sufficient baking paper so I made sure that my dish was well-buttered). Boil 400ml of water in a small pot, then reduce the heat to low. Do note that the amount of water is different for different brands of polenta, so please do check how much water is needed for the amount of polenta.

2) Stir in the polenta in a slow, steady stream, then cook and stir continuously for a couple of minutes or until it has thickened.  You’ll know it’s done when you see the mixture bubbling like a volcano.

3) Remove from the heat and stir in the butter, cheese and parsley. Season with salt and pepper and spoon it into the tray and smooth the surface. Press it down and make sure the polenta is really compact. Allow it to chill for at least an hour.

4) Remove polenta from dish and onto a board. Cut it half lengthways, then cut it into 1 1/2 cm thick chips or whatever way you desire.

5) Heat some olive oil in a large frying pan over medium heat. In batches, fry the polenta chips, turning, until golden and crisp.

6) Drain on the paper towel and keep warm in an oven or serve it immediately with a sprinkle of salt.

I served the chips with a Thai Green Chilli dip with Mayo.  We had brought back some awesome and super spicy green chilli from Bangkok.  To dial down the spiciness of the green chilli by a couple of notches, I added some low-fat mayo along with the chilli.  It still tasted superb and went really well with the chips!  🙂

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