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.

2015-03-29 17.20.25

The yellow sheet is the polenta crack before it is fried. The white is rice (coming soon)

2014-06-30 12.14.12

red beet chips with rice and buckwheat (stay tuned) crack

Polenta Crack
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Prep Time
5 min
Cook Time
1 hr
Prep Time
5 min
Cook Time
1 hr
  1. ½ cup fine polenta
  2. 2 ½ cups water
  3. ½ tsp salt
  4. grape seed or other oil for high temperature frying
  1. Preheat the oven to 180 C
  2. Whisk the polenta and salt into the water and transfer to a deep baking dish (I use a ceramic soufflé mold).
  3. Bake for 1 hour or until you have a creamy polenta
  4. Reduce the oven to 70 C
  5. Using a palette knife, spread the polenta as thinly as you can onto parchment lined baking sheets.
  6. Bake until the polenta crack is bone dry, about 25 minutes.
  7. Heat the oil to 200C and fry pieces of the crack in it.
  8. Transfer to a paper towel lined tray and salt lightly.
  9. Serve immediately.
Susan McKenna Grant https://www.susanmckennagrant.com/
2014-06-30 12.08.15

Polenta crack with buckwheat crack (stay tuned) and beet chips


Posted By: Jo-Anne June 18th, 2015 @ 1:15 pm

So light and airy! Thanks Susan!

Posted By: lapetraia June 18th, 2015 @ 3:01 pm

Thanks Jo-Anne!

Posted By: Simonetta June 19th, 2015 @ 1:05 pm

Thank you Susan for the wonderful dinner last night!!!
I hope see you soon!!
Simonetta e Luca ( Andrea’s friends )

Posted By: lapetraia June 25th, 2015 @ 10:22 am

Thank you Simonetta, the pleasure was all ours….

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