Cheesy Polenta Chips // Vegan + GF
If you haven't tried Polenta Chips, then get ya' booty into gear because they are absolute heaven! I think polenta is definitely one of the most underrated foods on the planet, and when you add some cheesiness and extra seasoning, fashion them into a chip, then dip them in a little aioli or mayo - then oh my looordee(!!) they're good! Let's just say a salivation sensation will grip ya’ taste-buds nation, and you might be making a second batch minutes after you've finished the first. Delicious!
- 2 cups vegetable/vegan "chicken stock
- 2 cups unsweetened soy/oat milk
- 1 cup polenta
- 1/2 cup grated vegan cheese (e.g. parmesan or cheddar)
- 1 tbsp vegan butter (or olive oil)
- 1 tbsp nutritional yeast
- 1 tsp minced garlic
- 1/4 lemon, juiced
- salt & pepper
- Olive oil (to brush the chips with)
- To Serve: garlic aeoli
- Add your stock and plant milk to a large pot and place on the stove over high heat. Just before boiling (when the first few tiny bubbles appear) reduce to medium heat and while whisking constantly, gradually sprinkle in the polenta. This method will avoid any polenta lumps from forming. Once all the polenta has been added, keep whisking for 2-5 minutes or until the mixture thickens in a thick porridge-like consistency. Turn off the heat and set aside.
- Grate your vegan cheese and grab all the other ingredients (sans olive oil). Add the vegan cheese and all other remaining ingredients (sans the olive oil) to the polenta and whisk to melt the butter and form a smooth mixture.
- Transfer the mixture to a grease-proof paper lined tray with sides approx. 18x27cm/7x10inches. Wet a spatula to smooth over the surface. Transfer your polenta to the fridge to set & chill for 2-3 hours.
- When the polenta has set & chilled, pre-heat your oven to 200C. Remove your polenta from the fridge and slice into chips. Arrange on a baking tray so that there is space between each chip. Brush with a little olive oil and bake in the pre-heated oven for 20 minutes. Flip each chip, brush with a little more olive oil before baking for another 15 minutes or until golden and slightly crunchy looking. Serve warm with some garlic aioli.