About this recipe:Polenta is made up as normal, allowed to set until firm, then chopped into sticks, before being deep fried. These are a great alternative to potato chips. Have a portion of tomato ketchup ready for dipping.
475ml full fat milk
1 litre chicken stock
600g dry polenta or fine cornmeal
75g Parmesan cheese
4 tablespoons chopped fresh parsley
salt and pepper to taste
1 litre vegetable oil for frying
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In a large saucepan, combine milk, chicken stock and butter; bring to rolling boil. Slowly whisk in polenta. Turn down heat to medium-low and continue cooking and stirring until polenta pulls from edge of pan. Mix in cheese and parsley and season with salt and pepper to taste. Spread polenta evenly over a baking tray and refrigerate until cold.
Transfer polenta to chopping board and cut into cut 1.75 by 1.75 by 8.75cm sticks.
Heat oil in deep fat fryer to 185 degrees C. Fry polenta sticks in batches until crispy. Place on kitchen towels to drain.
Save time by using ready-made polenta. Chop into sticks and proceed with the recipe.
These were fantastic! I forgot to add the cheese to the mixture, so I sprinkled it over the top afterwards and it was yummy! Very easy to make, too.
I've recently discovered I'm allergic to potato, and the loss of chips was hitting me hard. I think these might help beat the cravings! Thank you so much for sharing this recipe. - 20 Feb 2011