I first made Polenta Chips last year as I had to cater some healthy, tasty snacks that were also suitable for those that were wheat free.
Polenta is coarsely or finely ground yellow or white maize (cornmeal).
The word Polenta is originally an Italian word, derived from the Latin for hulled and crushed grain.
This recipe is so simple and the result is a fantastic snack or dinner accompaniment that is much lower in calories and fat than the alternative – potato chips.
This recipe is adapted from The Healthy Food Guide Magazine Australia
3 cups of water
1 cup instant polenta
1 tablespoon reduced-fat table spread
1 1/2 tablespoons Italian herbs
canola oil spray
Place water into a saucepan and bring to the boil.
Turn heat down to a simmer and gradually whisk in polenta.
Stir for 2–3 minutes or until thickened.
Remove from heat and stir through table spread and herbs.
Pour into a 26cm x 16cm baking tin lined with baking paper.
Chill for 45 minutes.
Preheat oven to 220ºC.
Cut polenta into fingers.
Place on baking tray lined with baking paper.
Lightly spray with canola oil.
Bake for 20–25 minutes or until crispy.
Time to make: 25 minutes
This recipe serves 4
Another variation to the above recipe can be found on Taste.com.au