I absolutely love these chips. They are easy to make & are a healthy option being oven baked. You can make the polenta the day before if needed. Use a good quality aged parmesan cheese like Reggiano or Grana Padano. These aged varieties provide bacterial diversity good for the gut & every other system of the body. As human beings, we are basically made up of water, bacteria & proteins, bacteria are our friends. Additionally, parmesan is a good source of preformed vitamin A & protein. Worried about the cholesterol & the salt in full fat dairy? Don’t. Unrefined sea salt & natural lake salt provide essential electrolytes necessary for hydration, digestion, neurological function, cardiovascular health & hormonal function. Consuming cholesterol containing high quality dairy products reduces the likelihood of heart disease, cancer, colds, flu, reproductive issues, vitamin D deficiencies & mood disorders.
****Tips
For the liquid
You can use water, bone broth, vegetable stock or 1 tbsp of porcini salt recipe below. Any of these will work just fine.
Polenta
I have used a course organic polenta, if you use a finer quick cooking polenta you can use 600ml of liquid instead of 1 litre.
Ingredients
· 1L water or alternatives listed above
· 225 g organic polenta
· 100 g Parmesan cheese, plus a lot extra to serve, finely grated
· 6 sprigs of rosemary, leaves removed and roughly chopped
· 1 tsp salt (less if you are using stock)
· Olive oil
· Cracked pepper to serve
· Finely chopped parsley to serve (optional)
Method:
· Bring the water/stock to the boil and slowly whisk in the polenta, stirring constantly. Add sea salt.
· After 3-5 minutes, once thickened, add rosemary. Stir for an extra 1-2 minutes then add parmesan, stir well & take off the heat.
· Pour into a baking paper lined 20cm square tin and pop in the fridge to chill and firm up, about 1 hour minimum. You can do this overnight to prepare the day before if needed.
· Preheat the oven to 180C°
· Cut the chilled polenta into 12-14, 9cm, long 3 cm wide chips and brush well with olive oil, covering each chip completely. Arrange on a baking tray lined with baking paper in a single layer and bake for 30 minutes, Turn the chips over halfway. They should be crisp and golden.
· Top with lots of grated parmesan & cracked pepper + parsley if using.
Porcini salt
A great, easy, low tox replacement to stock powder or put it on top of everything for an extra umami boost.
Ingredients
· 30g dried porcini
· 3 tbsp of salt
Method
Blitz together in the blender. Store in a glass jar in the cupboard for months.
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