Oven Baked Polenta Chips with Roasted Red Pepper Salsa

I love polenta, but until now I had only ever eaten it in its simplest form: as a deliciously comforting cheesy cornmeal porridge. As of yesterday, I can happily confirm that it is equally scrumptious when made into crispy oven baked chips. It takes a little bit more time, but the results are absolutely worth it. The outside of these chips becomes wonderfully crispy while the inside stays soft and melty. By way of ketchup, I whipped up this roasted red pepper salsa. Like so many great things in life, this sweet and smoky sauce  pretty much just happened to me. I was toying around with the idea of serving my chips with strips of marinated red pepper, when I suddenly found myself plugging in my  stick blender and blending those veggies to perfection. As it turned out, that was definitely one of my better impulsive decisions.

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Ingredients (for 2):

for the polenta chips:

125 ml (1/2 cup) polenta

500 ml water (2 cups)

1 stock cube

60 g grated Parmesan cheese

knob of butter

black pepper

salt

for the salsa:

2 red peppers

3 tbsp olive oil

1 tbsp white wine vinegar

1 clove of garlic, finely chopped or pressed

salt

black pepper

 

Polenta chips

  • First make the polenta by bringing 500 ml of water to the boil with 1 stock cube (which is usually enough stock for 200-250 ml, which is fine because we don’t want it to get too salty since we’re adding salty cheese later on). When the water has come to a rolling boil, add the polenta while stirring with a wooden spoon. Keep stirring until the polenta is thick and smooth.
  • Take the pan off the heat and stir butter, cheese and black pepper through it. Taste for salt and adjust according to your liking.
  • Line an oven dish or tray with plastic foil and turn out the polenta in it. Smooth it with a spatula or the back of a spoon until you have a 1cm thick square or rectangular layer.
  • Cover with another layer of plastic foil and leave to cool. Once cooled, put it in the fridge for at least 30 minutes to allow it to set.
  • Preheat the oven to 200 degrees celsius.
  • Turn out the polenta on a chopping board and cut it into chips.
  • Transfer the chips to a baking tray lined with baking parchment. Make sure they have enough space because they tend to expand a little and stick to each other when they are in the oven. Bake for 30-40 minutes. At this point they will be nice and crispy on the outside and soft and melty on the inside.

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Red Pepper Salsa

  • Roast the red peppers under the grill for 10 minutes per side. Remove the blackened skins, seeds and stalks and chop finely.
  • Transfer to a bowl and add olive oil, vinegar, garlic, salt and pepper. Blend until smooth using a (stick) blender or food processor.

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Tip: For a full, balanced meal,  do as I did and serve your chips alongside caramelised fennel, with red onion and capers.

9 thoughts on “Oven Baked Polenta Chips with Roasted Red Pepper Salsa

  1. hmmm sounds good!!! My friend has already asked me to try to make my own chips! After read this, looks like I have to try it now!

    Please visit and follow my blog (www.lazymomcooking.wordpress.com) or my Instagram (lazymom_cooking) for some recipe ideas 🙂

    Like

  2. This looks and sounds simply foodgasming ! I haven’t tried the authentic salsa till now…and even the concept of Polenta chips is new to me !
    Thank you for posting 🙂

    Liked by 1 person

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