I like to add crunch to creamy dishes with these delicious polenta crackers. At Petraia we serve polenta crack with our apperitivi or we use them as garnish with creamy fonduta, eggs, braises and of course creamy polenta. These are reminiscent of corn chips or tortilla chips but I think they are way more interesting.
Stay tuned for more ideas along these same lines featuring buckwheat and rice and click on these links if you missed Part 1 and Part 2 of this series.
Polenta Crack
2015-06-18 03:55:35
Prep Time
5 min
Cook Time
1 hr
Ingredients
- ½ cup fine polenta
- 2 ½ cups water
- ½ tsp salt
- grape seed or other oil for high temperature frying
Instructions
- Preheat the oven to 180 C
- Whisk the polenta and salt into the water and transfer to a deep baking dish (I use a ceramic soufflé mold).
- Bake for 1 hour or until you have a creamy polenta
- Reduce the oven to 70 C
- Using a palette knife, spread the polenta as thinly as you can onto parchment lined baking sheets.
- Bake until the polenta crack is bone dry, about 25 minutes.
- Heat the oil to 200C and fry pieces of the crack in it.
- Transfer to a paper towel lined tray and salt lightly.
- Serve immediately.
Susan McKenna Grant https://www.susanmckennagrant.com/
So light and airy! Thanks Susan!
Thanks Jo-Anne!
Thank you Susan for the wonderful dinner last night!!!
I hope see you soon!!
Regards
Simonetta e Luca ( Andrea’s friends )
Thank you Simonetta, the pleasure was all ours….