Polenta chips was one of the first new foods I tried after making the decision to follow a plant-based lifestyle. Once we perfected making these at home, these gluten-free chips have made a regular appearance on the dinner table, served with homemade tomato sauce.

So what is polenta? Traditionally associated with Italian cooking, polenta is usually made from yellow corn. The corn is coarsely ground into cornmeal to make polenta. With half the calories of rice or pasta, polenta is a great substitute if you’re watching your waistline.

Polenta contains both protein and fibre to help you feel fuller for longer and keep the digestive system functioning properly.

Once the polenta is boiled and cooled in the fridge, you can cut the polenta into desired shapes – chips, wedges, triangles, cubes or polenta cakes. You can brush with olive oil and salt and griddle pan the chips, or place directly into the oven to bake until golden. Flavour is also key. Ensure you add enough salt and play with the herbs such as coriander, or thyme and rosemary.

With polenta now a staple in the pantry, I’m tempted to use this gluten free grain and make a lemon drizzle polenta cake.

Method

If you don’t have a silicone baking dish, line a 8×8 baking dish with parchment paper and lightly brush with olive oil. Set aside.

Bring water to the boil in a saucepan. Add the polenta, salt, turmeric, chilli flakes, your choice of herbs and olive oil and stir well.

Cook over medium-low heat for approximately 20 minutes, stirring every once in a while to prevent it from sticking on the bottom. Use a lid as it does tend to splatter. The polenta will thicken as it cools.

Once cooked, transfer the polenta to the prepared baking dish; flatten and smooth the top with the help of a spatula or wooden spoon.
Place the polenta in the fridge to cool and set (approximately 30 minutes).

Unmould the cold polenta onto a cutting board. With a sharp knife slice the polenta into chips.

Lightly toss polenta chips with olive oil and season with salt and place on a baking tray.

Bake at 180 deg C until crispy and golden (approx 40 minutes).

Serve warm or at room temperature with homemade tomato sauce or a vegan aioli.