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Cover: Kitchen in the city

10Apr 14

Mais flour chips!

chips-di-polenta-ukTranslation by Alessandra Dubini – Marlborough College

I found the polenta chip recipe in a book of Nadia and Giovanni Santini. And it is smart and witty book that teach classic recipes for one’s everyday life. If you want to know some more just read here

Yesterday evening I prepared a meal with as my main ingredient cheese. To be honest I never really feel chuffed with myself if I only prepare cheese for an evening supper, therefore I decided to 1) prepare a jam made out of rhubarb 2) cook some chutney made out of  yellow plums and 3) try the recipe of the Chips.

A brief explanation to what this recipe is about: a thin layer of polenta which is then made to dry in an oven. As usual I decided to add something different to this recipe to make it unique: poppy seeds

There is not much to say. I turned on the oven at 180° and then I simply cooked the polenta (I chose the quick cooking which is written on the packaging), in my case then boil 250ml of water, add some salt to it, and then poor slowly 125g of polenta and mix it with a whip. As soon as the polenta thickens I lowered the flame and mixed it with a spoon for 8 minutes.

At this point I take the polenta and lay it on oven paper, I then sparkle the polenta strips with poppy seeds. I then put another layer of oven paper on top and with  a rolling pin I leveled the polenta to make it super thin. I then take the top paper oven and put in the oven for half an hour.

If you want to achieve some perfect shapes you have to take the polenta out of the oven after 15minutes and make some cuts with a knife.

If you make a lot of them try to keep them in a tin jar. They are not only good as sidings with cheese but are also really good as an aperitif main dish just like nachos which you can dip in some delicious sauce

They are fantastic if you get random hunger attacks, if you are intolerant to gluten and you can tell your kids they are chips!

Mais flour chips!
  • 250ml of water
  • 125 g polenta which can cook rapidly
  • Poppy seeds
  • salt
  • Oven paper
  1. Turn on the oven at 180°
  2. Make the water boil and then add salt
  3. Pour polenta in the water slowly and mix with a whip
  4. Lower the flams and bring the cooking time like mentioned on the packaging
  5. Lay the polenta and divide it on two different pieces of oven paper
  6. Sprinkle with poppy seeds
  7. Make it thinner with a rolling pin
  8. Take the top layer of the oven paper off and put in the oven for 30 minutes

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