Why I plan on being fat very soon

I blame Jamie, all his help trying to skim down obese children, but what about us food obsessives who love his recipes so much we just can't stop eating them?! What then, eh?! THINK OF THE ADULTS WITH FOOD PERVERSIONS, JAMIE!

Anyway, in Jamie's most recent magazine issue there is a lovely little recipe for polenta chips and I've been using it to stick polenta in bloody everything: fish and chips, egg and soldiers, croutons on salads- everything. It's blooming lovely.


Here's the recipe, I halved it and it still serves adults for 2 meals each:

  • 2 litres of vegetable stock
  • 300g polenta meal
  • 30ml olive oil
  • 50g grated parmesan
  • vegetable oil
  • 1 sprig rosemary
Polenta Croutons on a Warm Squash, Pumpkin & Bacon Salad
  1. In a large saucepan, boil the stock, then add the polenta and cook for 10-15 minutes, stirring continuously. Remove from the heat, stir in the olive oil and parmesan, then season with salt and pepper. Pour into a 30 x 20cm tray, leave to cool and then place in the fridge until firm.
  2. Heat the vegetable oil, about 1cm deep, in a frying pan over a high heat. Cut the polenta into 2-3cm squares and in batches fry until light golden. Add the rosemary sprig to the oil and then continue cooking the polenta chips until they're dark golden. Using a slotted spoon, transfer the chips to some kitchen paper to drain. Season with rosemary salt and serve immediately with a little extra parmesan and the leaves from the fried rosemary.


There you have it, pretty simple, really flaming tasty. Not for those with addictive personality.

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