Polenta chips

4L of fresh vegetable stock
2 garlic head
6 bay leaf
20g fresh thyme
1 tablespoon of salt
1 tbsp smoked paprika 
1 tbsp sweet paprika
1 tbsp celery salt
1 tbsp black onion seeds
220g grated parmesan
2kg of polenta


Bring stock in to boiling point, with spices and herbs. Simmer for 10min. Take out all spices, add slowly polenta mixing constantly.
Cook for 5-10min on low heat. Add cheese and mix.
Move mixture in to the large gastro tray.
Cover with cling film and leave to cool for min 8 hours or overnight.

Take out of the tray and slice in to 1cm thick chips.
Cook in deep oil on 180c for 4-5min.

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