Thick Polenta Oven Chips (fries)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 cups polenta (yellow cornmeal)
• 2 cups chicken stock or 2 cups vegetable stock
• 2 cups water
• 1/2 cup grated parmesan cheese
• 1 tablespoon butter
• 1/2 teaspoon salt
• cooking cooking spray

Recipe

• 1 in a large pan bring the water and stock to a rolling boil.
• 2 whisking constantly, add the polenta all at once in a steady stream.
• 3 reduce the heat and cook stirring constantly for about 10 minutes or until really thick. be careful as thick polenta tends to 'erupt' like a volcano if left unattended, keep stirring being careful not to burn the bottom.
• 4 stir in the cheese and butter then season with salt.
• 5 taste and adjust seasoning if necessary, if you think it needs something then add it! i like finely chopped pickled jalapeño peppers personally.
• 6 if the polenta is really thick then it is ready to pour into a square dish lined with cling film.
• 7 once cold it will be set and firm. set the oven to 200c/400°f turn out the polenta, remove cling film and cut into thick chips.
• 8 arrange on a baking tray lined with foil and sprayed generouly with cooking spray. coat the chips with plenty of spray and bake for 20-40 minutes or until crisp and browned, turning over once during cooking and spraying again if necessary.
• 9 the time they take to cook will depend on the size you cut them.
• 10 delicious and different but not 'out there'.