Cheesy Polenta Chips (scagliozzi)
Honestly, these are a major favourite in our house. I have to make them every 4 days as that's how many days I get to batch. They're crisp on the outside and soft on the inside, just perfect served with my homemade tomato sauce. I leave them in the fridge lightly covered so that they dry out a bit which helps to make them extra crispy when baked. All you do then in pop them in the oven or an airfyer and bake to 20-30 minutes depending on how crisp you want them and how your oven works. The air-fryer is also much quicker.
And another thing I found out, these are a traditional Italian street food! I love traditional recipes. Although I have played around with it, as I do. ;-). I've made it vegan and added a cheesy touch with savoury yeast flakes which adds a moorish cheesy flavour. Savoury Yeast Flakes contain B vitamins including B12 vital for vegans, folate and zinc. Dr Axe calls them the Antiviral, Antibacterial Immune-Booster. Now that has to be another good reason to add it to your food!
Makes: about 80+ chips
V | GF | PALEO
Ingredients:
​
4 cups water (1 litre)
1 1/2 cup polenta
2 tbs vegetable or chicken stock powder*
1/2 -1 tsp onion flakes or powder
1/2 -1 tsp garlic flakes or powder
2 tsp dried rosemary, mixed herbs or oregano
1 tsp hot English mustard - optional
1 tsp dijon mustard - optional
1/3 - 1/2 cup savoury yeast flakes (nutritional yeast flakes)
Preparation:
Stove method
​
-
Add the water to a large pot with the stock powder, onion, garlic and herbs and get it to a simmer.
-
Add the polenta and stir continually until it thickens, you may need to turn the heat down so that it does not splatter too much. This will take about 5-7 minutes.
-
Once it is thick, add the mustard and yeast flakes and stir through until fully incorporated then pour into a lined baking tray and level the top. I do this by tapping on the bench as it gives it a nice smooth finish.
-
Leave on the bench to get firm for about 1-2 hours then cut into approximately 7 -10 mm thick chips.
-
Using only the amount that you want for that day spread them out onto a greased or baking paper lined baking tray and bake at 180oc for about 50 - 60 minutes or until nicely browned and crisp on the outside.
-
Serve with homemade tomato sauce.
-
Enjoy!
K-Cooker method (eg thermomix)
Heat up water in the cooker for 15 minutes (you could also add boiled water from the teapot if you are in a hurry)
-
Add the rest of the ingredients and cook for 15 minutes on high, with the paddle going all the time to stir the mix
-
Allow to ‘keep warm’ for 10-15 minutes then pour into the prepared baking tray and allow to site for a few hours to set.
-
Slice into chips them store in the fridge until you need to cook them.
-
💞
​
NOTES:
-
*My favourite stock powder is the Massel brand. The chicken flavour is vegan, it's a bit discerning but if you check the ingredient there are no animals products in it.
-
The mix will thicken very quickly and start to splutter so make sure to lower the temp and I find it best to stir with a whisk at this stage if using the stove top method.
-
Savoury yeast flakes lend a lovely cheesy flavour to these chips, they are available now at selected Coles as well as health food and wholefoods shops.
-
If your not vegan you can substitute grated mature cheese or parmesan to taste.
 Cheesy Polenta Chips |  Cheesy Polenta Chips |  Cheesy Polenta Chips |
|---|---|---|
 Cheesy Polenta Chips |  Cheesy Polenta Chips |  Cheesy Polenta Chips |
 Cheesy Polenta Chips |