Polenta Chips

Method

1. Bring the stock to a boil in a saucepan and add the polenta  in a steady stream. Cook, stirring continuously, for 5 minutes (take care as polenta bubbles furiously).

2. Take off the heat and stir in the parmesan (if using).

3. Spoon the mixture onto the tray and flatten into a large rectangular shape, about 5-10 mm thick (depending on how thick you want  your chips!) using the back of the wooden spoon. Leave to cool for  10-15 minutes.

4. Add the chips to a baking tray and brush with oil. Bake in the oven on a medium heat (180ºC) for 15 minutes until golden brown. Alternatively, shallow fry the chips in oil, frying lightly and evenly on all 4 sides. Serve hot and enjoy!

    

   This recipe is taken from the Kidney Friendly Cookbook produced by Dietitians and Dietetic Support Workers at a Paediatric Renal Unit in the UK. Please check with your Dietitian or Doctor that this recipe is suitable for you.