I’ve always had a warm fuzzy spot for polenta – it’s incredibly versatile and I love the subtle taste.
In the winter I love to serve it soft like porridge, and it’s also great instead of breadcrumbs as a coating for baked and fried things (my recipe for Smoked Trout & Potato Cakes with Mustard Seed Aioli) asks for polenta to dust the cakes before frying).
My favourite way to serve polenta, and one you’ve likely seen and tried many times before, is in the form of chips. To make them, you simply cook the polenta into a thick mixture, set it as a slab, then slice and fry.
I’ve served the polenta chips with another favourite of mine; labneh. This is a Middle Eastern soft cheese made by straining yoghurt to remove the whey; what’s left is silky, smooth and tangy. I’ve drizzled it with olive oil and sprinkled with rosemary.
Serve these the next time you’re entertaining – they’re a total crowd-pleaser!
Parmesan Polenta Chips with Rosemary Labneh
2
servings, as a snack/side30
minutes4
hoursProbably my favourite way to cook polenta – these cheesy chips are full of flavour. They’re crispy on the outside and soft on the inside, and pair perfectly with tangy rosemary labneh.
Ingredients
- Labneh
1 cup Greek yoghurt
1 tbsp olive oil
1 sprig rosemary, leaves finely chopped
- Polenta Chips
15g butter
1 clove garlic, finely chopped
500ml chicken stock
1/2 cup polenta
1/2 tsp salt
25g grated parmesan
1/2 cup flour or rice flour, for coating
Directions
- Start by making the labneh. Set a muslin/cheesecloth lined sieve over a bowl and put the yoghurt in the centre. Gather up the edges of the cloth and twist to wrap tightly. Secure with a rubber band and allow to strain overnight.
- To make the polenta, melt butter in a large saucepan over high heat. Add garlic and cook, stirring frequently, for 1 minute until the garlic begins to brown. Add stock; the mixture should quickly come to a boil.
- Begin whisking and as you whisk, slowly pour in the polenta. Reduce heat to low and add salt. Cook, whisking often, for 5 minutes until thick. Remove from heat and stir through parmesan.
- Transfer to a small loaf tin or dish lined with baking paper and smooth the top. Refrigerate for 4 hours or overnight; you can set it overnight along with the labneh.
- When set, remove from tin and slice into 3cm sticks. Place flour in a bowl and toss with polenta sticks to coat.
- Heat a 2cm olive oil in a frying pan over medium-high heat. When hot, add coated polenta sticks and cook for 15 minutes, turning, until golden brown on all sides. You may need to cook them in two batches.
- Meanwhile, unwrap labneh and place on a serving dish. Drizzle over the olive oil, sprinkle with chopped rosemary and season with salt and pepper.
- Serve the polenta chips hot with rosemary labneh.