Polenta Chips with Rosemary Sauce
I had a go at these recently. I small cup of polenta goes a very long way! You end up with 4-5 cups of polenta...
I'll be eating these for days now, but it's not much of a hardship though. They were pretty good. They came out very crunchy on the outside, and very soft on the inside, almost semolina texture. I'll try cutting them thinner next time and see if I can get them crispier throughout. Oh, and to get the edges more crispy, I rolled it in some uncooked polenta while still warm. You could and use a beaten egg first for a thicker coating.
I'll be eating these for days now, but it's not much of a hardship though. They were pretty good. They came out very crunchy on the outside, and very soft on the inside, almost semolina texture. I'll try cutting them thinner next time and see if I can get them crispier throughout. Oh, and to get the edges more crispy, I rolled it in some uncooked polenta while still warm. You could and use a beaten egg first for a thicker coating.
For these I used a quick cook polenta, which took just five minutes to cook. I added salt & pepper, though not enough salt, it needs quite a bit. I also added a huge handull of grated parmesan. Then I left it in the pan to cool before turning it out on to a chopping board. The end result is a fairly firm cake which can be slice anyway you like. Once cooked it will keep in the fridge for a few days.
The rosemary sauce is great. You strip the leaves from a sprig of rosemary and very finely chop them. Then pound them in a pestle & mortar until they are a paste. Then add a few salted anchovies and pound again. Once it's a complete mush, drizzle in a couple of tablespoons of good olive oil, and the juice of 1/2 lemon. Season with black pepper (it probably won't need salt because of the anchovies).
This sauce came from a great Jamie Oliver recipe for oven roasted salmon with brocolli & rosemary sauce. It's quite strong so you only need to drizzle it. It works well on these chips, because the polenta is fairly bland by itself. Together though they are beautiful! More for lunch today...
These would work well with pretty much any sauce you could throw at them I guess. I have tried them with a good homemade tomato sauce & lots of parmesan before (delicious...) and also baked in layers with onion & pecorino (doubly delicious...). There is a lot more to try out. I'm thinking something fishy next, maybe baked with a sardine on top?...
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