BAKED Savory POLENTA CHIPS (Fries)

The other day Master Indy sent a message to slave saying, be sure to bring Master back more Polenta Chips from the store! Now when Master asks for something, you had better believe that slave will find it! In this case it was not at a grocery.

After researching more than 40 different recipes, slave has been perfecting this one. Remember: to most of the world the term “chips” refers to what we would call “fries”. Even found a derivative recipe under the name of “Fried Mush” from the foot hills of the Ozarks.

Now Master Indy had method and reason for asking slave to do this one dish. It makes a great lower fat snack. We all enjoy something to nibble on while watching the big flat screen. Be it a race, baseball or football game, a movie, or whatever, it will just be more appealing with the right snack. A growing number of people can no longer eat anything with wheat. So snacks made with corn become more popular. Now wither you choose to fix this as a snack or as a side dish, it will be very welcome!

This is not a difficult recipe to follow, but like so many, it will take time and effort. Those are our two favorite ingredients anyway!

Ingredients:

2 tablespoons olive oil
¾ cup finely chopped red onion
2 cloves garlic, finely minced
1 quart chicken broth
1 cup ground yellow cornmeal
3 tablespoons unsalted butter (cut into pats)
1½ teaspoons kosher salt
¼ teaspoon ground white pepper
½ cup of grated Romano cheese

Dipping sauce:

1 5oz container of Non-fat plain Greek style yogurt

¼ cup shrimp cocktail sauce

½ teaspoon cayenne pepper

Or your favorite dipping sauce will work, even a spicy Mexican cheese sauce.

Measure out all ingredients before starting as once the polenta is cooking it all needs to happen quickly.

Chop the red onion. This year the crop of red onions did not get as much rain as usual. As a result you might find this a bit “sharp” tasting. Easy to fix. Soak the chopped onion in cold water for about 10 minutes after being chopped. 

 

Peel and chop the garlic. Remember watch out for any parts that are green – these will make your food bitter, just pop them out with the tip of your knife.

In a large dutch oven, heat the olive oil over medium heat. Add the drained red onion & salt and “sweat” them until they start to turn translucent, about 4 to 5 minutes. Reduce the heat to low, add the garlic, and stir for 1 to 2 minutes more, making sure the garlic does not burn.

Add the quart of chicken broth and let that come to a boil. 

 

NOTE: for this slave uses chicken broth NOT chicken stock: Watch for the difference so that you don't buy the wrong one. A broth is used more for light soups and flavoring. A stock is heaver tasting and has much more flavor.

Once that is at a light boil (tiny bubbles appearing in the liquid), you are going to stir in the cornmeal. Now there is a trick to this. You want to keep the liquid moving with one hand on the whisk. With the other, pour the cornmeal in with a tiny thin stream. So it looks like that old hour glass of the Wicked Witch of the West! The reason is, if you get to much meal in at one time it will make a dry lump. You do not want this.

Now you are going to be kept busy whisking this around constantly as it cooks. (about 5 to 7 minutes) It will seem like an hour! You will know that it is done when the really thick mixture starts to pull away from the sides of the pot!

Remove from the heat and stir in the butter and white pepper. Mix in the Romano cheese and spoon into a sprayed 9 x 13 baking pan. At first it will pull away from the sides, give it a minute. Spray the back of a large serving spoon and use that to flatten the mixture out smooth and pressed down.

Let cool on a wire rack, then place in refrigerator for at least 2 hours.

NOTE: Any time you want something to cook up crisp, always start with it cold! This works for hash browns, oven fried chicken, or even corned beef hash.

Mix together the ingredients for the dipping sauce at any time. However if done the night before, it will let the flavors blend.

Pre-heat the oven to 425 degrees (200 Celsius). Line a raised edge baking sheet with parchment paper and spray it with cooking spray.

Flip the polenta onto a cutting board and use a table knife to cut this into strips like french fries.

Lay these on the paper in one layer, not touching. Give it a LIGHT spray and let that bake for about 17 minutes. Slide it out and carefully use a spatula to turn these over. Spray again lightly (A heavy hand on this will give you a nasty, soggy mess!). Return it to the oven for another 18 – 20 minutes or so. Just until they are golden brown.

When the fires or chips are finished, sprinkle with salt and possibly some parsley flakes.

Slave is so very lucky for the opportunity to serve My Master Indy

socialslave

To satisfy and restore.

To nourish, support and maintain.

To gratify, spoil, comfort and please,

to nurture, assist, and sustain

…..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon