Cheesy Polenta Chips (scagliozzi)
Honestly, these are a major favourite in our house. I have to make them every 4 days as that's how many days I get to batch. They're crisp on the outside and soft on the inside, just perfect served with my homemade tomato sauce. I leave them in the fridge lightly covered so that they dry out a bit which helps to make them extra crispy when baked. All you do then in pop them in the oven or an airfyer and bake to 20-30 minutes depending on how crisp you want them and how your oven works. The air-fryer is also much quicker.
And another thing I found out, these are a traditional Italian street food! I love traditional recipes. Although I have played around with it, as I do. ;-). I've made it vegan and added a cheesy touch with savoury yeast flakes which adds a moorish cheesy flavour. Savoury Yeast Flakes contain B vitamins including B12 vital for vegans, folate and zinc. Dr Axe calls them the Antiviral, Antibacterial Immune-Booster. Now that has to be another good reason to add it to your food!
Makes: about 80+ chips
V | GF | PALEO
4 cups water (1 litre)
1 1/2 cup polenta
2 tbs vegetable or chicken stock powder*
1/2 -1 tsp onion flakes or powder
1/2 -1 tsp garlic flakes or powder
2 tsp dried rosemary, mixed herbs or oregano
1 tsp hot English mustard - optional
1 tsp dijon mustard - optional
1/3 - 1/2 cup savoury yeast flakes (nutritional yeast flakes)
Add the water to a large pot with the stock powder, onion, garlic and herbs and get it to a simmer.
Add the polenta and stir continually until it thickens, you may need to turn the heat down so that it does not splatter too much. This will take about 5-7 minutes.
Once it is thick, add the mustard and yeast flakes and stir through until fully incorporated then pour into a lined baking tray and level the top. I do this by tapping on the bench as it gives it a nice smooth finish.
Leave on the bench to get firm for about 1-2 hours then cut into approximately 7 -10 mm thick chips.
Using only the amount that you want for that day spread them out onto a greased or baking paper lined baking tray and bake at 180oc for about 50 - 60 minutes or until nicely browned and crisp on the outside.
Serve with homemade tomato sauce.
K-Cooker method (eg thermomix)
Heat up water in the cooker for 15 minutes (you could also add boiled water from the teapot if you are in a hurry)
Add the rest of the ingredients and cook for 15 minutes on high, with the paddle going all the time to stir the mix
Allow to ‘keep warm’ for 10-15 minutes then pour into the prepared baking tray and allow to site for a few hours to set.
Slice into chips them store in the fridge until you need to cook them.
*My favourite stock powder is the Massel brand. The chicken flavour is vegan, it's a bit discerning but if you check the ingredient there are no animals products in it.
The mix will thicken very quickly and start to splutter so make sure to lower the temp and I find it best to stir with a whisk at this stage if using the stove top method.
Savoury yeast flakes lend a lovely cheesy flavour to these chips, they are available now at selected Coles as well as health food and wholefoods shops.
If your not vegan you can substitute grated mature cheese or parmesan to taste.