Polenta is super versatile as a side dish – you can have creamy polenta, polenta cakes, chips etc. I’ve even got a friend who uses polenta as her pizza base!
I’ve been wanting to use polenta in a recipe for a while now so I thought I would try adding some pumpkin to it as pumpkin is in season at the moment. I have a love affair with parmesan so of course I couldn’t help myself from including that. Give it a go and let me know how you get on.
Crisp on the outside, creamy on the inside! How could you say no?
Ingredients
- 250g instant polenta
- 50g butter
- 1 cup pumpkin
- 1 cup Parmesan cheese, grated
- Salt and pepper to taste
- 1 tsp dried oregano
Method
- Heat your oven to 200 degrees celsius.
- Cook polenta according to packet instructions.
- Cut pumpkin into cubes and then roast for 20 minutes. Once cooked, chuck in a blender or food processor to puree.
- Mix polenta, pumpkin, butter, parmesan and oregano until well combined.
- Line a square baking dish with baking paper and then pour your polenta mix in.
- Let it cool before putting it in the fridge to set for at least an hour. If you’re wanting to do this as a quick weeknight meal I suggest getting to this step the night before so you can simply complete cooking it for dinner.
- Once set, cut your polenta into chips. Whatever size you prefer, I like quite thick cut chips.
- Place on a lined baking tray and place in the oven for 15 minutes. After 15 minutes turn over and return to the oven for another 15 minutes.
- Pour enough oil into a pan so you can shallow fry your chips. Heat to medium.
- Start shallow frying your baked chips. Make sure you turn the chips so all sides are browned
- Continue with the remainder or your polenta chips.
- Once crisp, season with salt and a little more parmesan and inhale with a chutney of your choice.
Appetiser
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Sides
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Vegetarian
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