Trying to be healthy? Still fancy chips? Try these healthy polenta chips before giving up and rushing to the chippy. Polenta is an Italian dish, originally from the Northern regions (where I’m from!), made of cornmeal. As a tradition, it is usually consumed as porridge (often with yummy cheese in it!), or it is also grilled, baked, or fried once it has cooled down.
Polenta chips are a twist to the traditional recipe. I made these with organic polenta and my homegrown herbs, so they’re pure healthiness masked as junk food.
Prep 5 minutes (plus leave the polenta in the fridge overnight)
Cook 40 minutes
- 200g polenta
- 600ml water (2-4 times the amount of polenta you want to make)
- 1 sprig of fresh rosemary
- 7 leaves of fresh sage
- 20g coconut oil
- 1 tbsp olive oil
- ground salt
- Chop the rosemary.
- Cook the polenta according to packaging instructions. Mine took 10 minutes to make. I had to bring the water to boil, add the polenta to it slowly while stirring, and keep on stirring until firm.
- Take the polenta off the heat, add the coconut oil and rosemary to it and stir well.
- Transfer the polenta on a sheet of cling film and shape it into a rectangle 1-2 cm high.
- Cover with another sheet of cling film and store in the fridge overnight.
- Line a baking tray with tin foil and preheat the over at 180°.
- Cut the polenta into strips about 2-3cm wide.
- Transfer the polenta strips to the tin foil.
- Bake in the oven for 10-15 minutes, until hot.
- In the meantime, chop the sage and leave it on the side.
- Take the chips out of the oven and season them with olive oil, salt, and sage.
- Put back in the oven for another 10 minutes, until crispy.
- Serve warm with a healthy main.
Et voilà – you get to eat some healthy carbs disguised as chips. If you really can’t resist dipping them in sauce, I’d recommend aioli or mayonnaise – ketchup would cover the lovely taste of the herbs.
You can make the polenta at home and take the strips with you camping if you like – they’re great on the barbecue too.
For another healthy vegan side dish, check out my Wholefoods’ Rainforest Style Raw Hummus.
This post was submitted for July’s Credit Crunch Munch hosted by Fab Food 4 All.