BeanScene Magazine


Polenta chips

Polenta chips

By Andre Ursini of Andre's Cucina and Polenta Bar

Scagliozzi

Serves 10-12

2L water
500g white polenta
150g butter
100g grated parmesan
1 pinch chilli flakes
1 sprig rosemary, finely chopped
Salt
Cornflour

Bring the water to the boil, then slowly whisk in the white polenta until it begins to gently simmer, then immediately reduce to a low heat.
Add the butter, allowing it to melt and settle on top of the polenta.
Cook for a minimum of 20 minutes.
Add the chilli flakes, rosemary and salt and continue to cook for a further 20 minutes.
Add the parmesan, stir through and remove from the heat.
Pour the mixture onto lightly greased baking trays and allow to cool.
Once the polenta has set you can cut it into 2cm x 5cm batons. Lightly dust in cornflour and fry until golden and crispy.

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