Parmentier polenta chips
Serves 4
Easy
Prep:
Cook:
plus 1 hr cooling
Try these moreish polenta chips as an alternative to traditional potato fries. Flavoured with rosemary and salt, they make a crowd-pleasing side dish
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- 250g polenta
- 4 tbsp olive oil
- 2 large rosemary sprigs(about 5cm long), needles picked and finely chopped
Nutrition: Per serving
- kcal145
- fat11g
- saturates2g
- carbs9g
- sugars0g
- fibre0g
- protein1g
- salt0.9g
Method
step 1
Tip the polenta and 1.2 litres water into a deep saucepan and bring to the boil, stirring continuously. Season. Cook for 10 mins until the polenta is the consistency of mashed potato. Pour into a square, flat-bottomed dish – the polenta should be about 2cm thick. Chill for 1 hr-1 hr 30 mins until set, then cut into 2 x 2cm squares.
step 2
Heat the oven to 180C/160C fan/gas 4. Put the polenta cubes on a baking tray, drizzle over the oil and bake for 30-35 mins until golden.
step 3
Mix the chopped rosemary with a large pinch of salt, then sprinkle this over the polenta chips.
