Inspire by Chef Yotam Ottolenghi these polenta chips are a great alternative to parmesan crackers, and healthier! You can make them and keep them at room temperature in a sealed bag to snack on any time.
Prep time: 40min Cook time: 20min Total time: 60min
Serves: 5ppl
Ingredients:
2 ¾ cups water
¾ cup quick-cooking polenta
½ teaspoon red chili flakes
1 garlic glove, crushed
2 tablespoons olive oil
½ cup parmesan cheese, grated
1 teaspoon Kosher salt
For olive tapenade:
½ cup pitted kalamata olives
½ tablespoon shallot, roughly chopped
2 tablespoons capers
1 tablespoon lemon juice
1 teaspoon lemon zest
2 tablespoon parsley, roughly chopped
¼ teaspoon ground cumin
4 tablespoons olive oil
Directions:
In a medium-size saucepan, boil water along with chili flakes, garlic, 1 tablespoon of oil, and salt.
Once the water comes to a boil, turn the heat down to medium-low and slowly add the polenta whisking constantly to avoid lumps.
Cook for 2 minutes, whisking constantly until it starts to pull away from the sides and it has thickened.
Add the cheese (reserving 1/8 cup for later) and continue to whisk until incorporated, about 1 minute.
Transfer the polenta to a large piece of parchment paper, (this needs to be done quickly, make sure to have two parchment papers pre-cut one for the bottom and one for the top)
Cover the polenta with the other piece of parchment and with a rolling pin or wine bottle roll the polenta about ½ inch thick and as evenly as possible.
Let it cool for 30 minutes.
Heat oven at 375°F
Once the polenta is cooled, remove the top parchment paper and brush with olive oil and sprinkle the remaining cheese.
Cut into squares, transfer to a parchment paper-lined baking sheet, and bake (oil side up) for 20 minutes, turning the baking sheet halfway.
To make the olive tapenade, place all ingredients except the olive oil in a food processor, and pulse 3-4 times until everything comes together. Scrape down the side with a spatula and continue pulsing adding the olive oil little by little, careful not to overmix. This shouldn’t take longer than 2-3 minutes.
Once the chips are cooked, let them cool for about 10 minutes and serve with the tapenade on the side.
