Polenta chips

Polenta chips

By
From
My Italian Kitchen
Photographer
Chris Middleton

One of my first memories of having this delicious treat was at the local markets in Italy. There was a man who sold the most incredible polenta chips, and this is where a lot of my inspiration came from. They are a great snack to have before dinner!

Ingredients

Quantity Ingredient
cold leftover polenta
semolina, for dusting
canola oil, for frying
sea salt flakes

Method

  1. Cut the cold polenta into chip sizes, and dust the chips with semolina.
  2. Pour canola oil into a small saucepan until it’s one-third full and set over a high heat. Check that the oil is hot enough by dropping a small piece of polenta into it – when it turns golden straight away, it’s ready. Once hot, add the polenta chips in batches (so they don’t all stick together while cooking), and fry until golden.
  3. Drain on paper towel and season with sea salt flakes.
  4. Serve immediately.
Tags:
laura
cassai
my
italian
kitchen
masterchef
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again