Homemade polenta chips 

Polenta / corn meal:  a gluten free substitute, once known as peasant food has worked its little way up to gourmet kitchens and tables.

It’s quick and easy to make and full of flavour. Although I would not call it a superfood, yet it is on my “menu” at home.

Nutritional facts:

  • Contains calcium, iron, zinc, phosphorus, sodium and magnesium.
  • Small amounts of: B + A + E vitamins
  • Normally cooked with butter/oil so the calories are not so low. (as long as you are active it shouldn’t be a problem 🙂 )

🌼🌼🌼🌼🌼🌼🌼🌼🌼🌼🌼🌼🌼

Method:

  • Bring some water to the boil
  • Add polenta grains into a saucepan
  • Add some hot water to just cover it the polenta
  • Add a pinch of salt and any herbs you wish – pepper, rosemary….
  • Add a full teaspoon of vegan butter
  • Keep stirring and add hot water until the consistency is smooth and thick (around 5 mins.)
  • (USE A MASHER HERE) (FOR HARD POLENTA KEEP READING)
  • Transfer polenta into a shaped dish – LINED WITH CLINGFILM
  • Wait till it has cooled and cover with clingfilm and refrigerate for at least 2 hours
  • After two hours the polenta block should come out very easily
  • Shape into chunky fries or into whatever shape you wish
  • Place into a baking tray or frying pan along with some oil and cook until brown.
  • VOILA!

 

Coconutandwhat 

 

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