Ingredients
- 4 cups (1L) chicken stock
- 1½ cups (255g) polenta
- ½ cup (40g) grated parmesan cheese
- ¼ cup chopped mixed leftover herbs
- Salt and freshly ground pepper
- 2 tbsp olive oil
- 2 tbsp finely chopped rosemary leaves
- 1 tbsp sea salt flakes
“Crispy and golden – these polenta chips are healthily cooked in the combi-steam oven. Who would have thought that such wonderful results could be achieved with steam?”
– Bettina Jenkins
Serves: 6
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Method
- Line a 30cm x 20cm baking pan with baking paper. Bring stock to a boil in a large saucepan over medium-high heat. Add polenta in a thin stream, whisking continuously to prevent lumps from forming.
- Reduce heat to medium and continue stirring for 2-4 minutes or until the mixture has thickened. Remove from heat and stir in parmesan and herbs, and season with salt and pepper; pour into prepared pan, smooth surface and cover with plastic film. Place in the fridge and chill, preferably overnight.
- Preheat the Gaggenau combi-steam oven to 220°C with 40% humidity. Line a baking tray with baking paper.
- Turn polenta out onto a chopping board. Using a sharp knife, cut into even-sized chips. Place chips onto the prepared tray in a single layer; brush chips all over with olive oil; cook for 25 minutes or until crispy and golden.
- Sprinkle chips with combined rosemary and salt.
Recipe notes
- Since polenta is derived from corn, it is naturally gluten-free. It makes the perfect choice for those with coeliac disease or a gluten intolerance. The polenta can be cooked a day in advance and stored in the fridge until ready to cook. Use a variety of herbs that may be left over in the fridge. If you don’t have any leftover herbs, parsley, oregano or thyme are great additions. You can also substitute vegetable stock for a vegetarian option.
Featured appliance
Appliance notes
Gaggenau is regarded as one of the world’s leading appliance brands. Its innovative range has a sleek, modern look and a host of unique offerings, such as ergonomic ovens with side-opening doors, to transform your kitchen into a cooking paradise.
This recipe is from Issue 05 of our Winnings Design & Culinary Guide - available for download here.
