Polenta is a widely used staple ingredient in Italy which is made from corn meal. It can be served creamy or else set and cut into cubes or chips and then fried or baked. Creamy polenta is combined here with tomatoes, chillies, lots of cheese, set in the fridge then fried on a griddle pan for some perfect sticks of golden, crispy deliciousness. For a vegan version, the feta and parmesan can be replaced with a vegan cheese substitute.
Cheesy Tomato & Feta Polenta Chips
Cuisine: VegetarianDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
50
minutesTotal time
1
hour10
minutesIngredients
125g Instant Polenta
125g Cherry Tomatoes, chopped into small pieces
60g Feta, crumbled
20g Parmesan, grated
5/6 chives, chopped finely
1 hot Chilli, chopped finely /Chilli Flakes
Knob of butter
1 Tsp of Bouillon
Directions
- In a saucepan, bring 500ml of water to the boil, add bouillon.
- Remove from the heat to add the polenta
- Using a whisk, slowly add the polenta, stirring constantly to avoid lumps forming.
- When all the polenta is added, return to the heat (medium heat)
- To cook the polenta, keep stirring it for around 10 minutes.
- Stir in the tomatoes, chillies, feta, chives and butter and season.
- On a baking tray, spread out the mixture to a thickness of about 3cm
- Using a spatula, smooth the top and cover with cling film.
- Leave to set in the fridge for a couple of hours
- Cut to required length.
- Bake at 180c/350f for 35 – 40 minutes.
- Or Shallow fry on a griddle pan for 5 minutes on each side.
Notes
- For a crispy coating, the individual chips can be coated in dry polenta and returned to the fridge to be left overnight. If used immediately, the polenta coating will be raw and crunchy.