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Crispy Polenta Two Ways

by Amber Leave a Comment

What if I told you that you could make crispy polenta not one, but two ways? Baked, crispy polenta is such a nice meal. Don’t get me wrong, regular cooked polenta is lush. But shaped like chips and crunchy? Oh yeah. I’ll be taking you through the steps of making polenta first. Then how to get it to crispy by just baking it in the oven. What’s more? We’re going to serve it up in two different ways. Crispy polenta chips (or fries) and a polenta fillet to pop in a sandwich.

Jump to Recipe Print Recipe

crispy polenta two ways seen from above: the polenta sandwiches and polenta chips with a bowl of ketchup and mustard

Polenta treats anyone?

Polenta

Polenta is a dish made with cooked corn meal. It’s very typical around parts of Italy, France, Switzerland, and some other spots. Delicious and a great gluten free option too! Although you could just cook it and be done with it, you can also bake it. Or fry it! But we’re going for oven baked here to save ourselves the hassle.

cooked polenta seen from above in a pot with a black spatula

Cooked polenta ready to cool.

Let’s start with cooking the polenta in part water, part milk. Of course, I mean a plant-based alternative to milk. We’ll season the liquid, bring it to a boil, and pop in the polenta. With polenta, it’s important you keep stirring while it thickens up. This should only take about 3 minutes, maybe 5. We’ll season the cooking liquid with salt, pepper, oregano, paprika, nutritional yeast, and a bit of nutmeg.

the cooled polenta before hitting the oven being sprinkled with some polenta with my right hand seen from above

Brush with oil and sprinkle with polenta for extra crispiness.

Crispy polenta

To get the polenta nice and cwispy (looking at you, Joshua Weissman) we’re letting it cool first. Then, we’ll cut it into the shapes we want, cover with a bit of oil and sprinkle on some more polenta. Bake it at a high heat, and ta-da! Crispy polenta. Soft, tender in the middle.

crispy polenta fresh from the oven seen from above on some parchment paper

Fresh from the oven, ready to eat!

We’ll serve the polenta chips with a bit of mustard, ketchup, any dip you fancy! The polenta ‘fillets’ I decided to put between two slices of sourdough. A spoonful of aioli (recipe found here). Also going on there: spinach, fresh mint, sun dried tomatoes, and red onion.

the polenta sandwich seen from up close with the other sandwiches and the polenta chips with sauce in the background

Dig right in!

As always, save this recipe. Pin to Pinterest. Share and leave me a comment here or on Instagram! Happy eating!

crispy polenta two ways seen from above: the polenta sandwiches and polenta chips with a bowl of ketchup and mustard

Crispy Polenta Two Ways

Crispy baked polenta from the oven, two ways! Both chips and a crispy polenta 'fillet' for a delicious sandwich.
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 35 minutes mins
resting time 1 hour hr
Total Time 1 hour hr 40 minutes mins
Course Dinner, Lunch
Cuisine Italian
Servings 2 people

Equipment

  • Pot
  • oven

Ingredients
  

  • 300 ml water 1 cup
  • 300 ml oat milk 1 ¾ cup (or any other alternative you prefer)
  • pinch of salt
  • pepper
  • 2 tbsp nutritional yeast
  • 1 tsp oregano
  • 1 tsp paprika
  • ½ tsp nutmeg
  • 1 tsp garlic powder
  • 187.5 grams polenta (1 heaping cup)
  • 2 tbsp polenta (for dusting)

Instructions
 

  • Start with getting the water and milk to a boil. Add all the seasoning; salt, pepper, oregano, paprika, nutmeg, garlic powder, and nutritional yeast.
  • Once it's boiling, add the polenta, turn the heat down, and keep stirring until it's thickened up. Only do this for about 3 minutes.
  • Transfer the polenta to a baking sheet or tray and spread out to about an inch (1.5 cm) thick. Put in the fridge for an hour.
  • Once the hour is over, pre-heat your oven to 220 °C (428 °F). Brush the polenta with olive oil and cut into the desired shapes. Dust with polenta and pop in the oven for 30 minutes.
  • Enjoy!!

Crispy Polenta Sandwich

  • Take two slices of bread, spread on aioli on one side, add spinach, add the polenta, sun dried tomato, pickled red onion, a bit of coconut sriracha, salt, pepper, and some fresh mint.

Notes

Polenta is gluten free. If you use gluten free bread, this is entirely GF.
Keeps in the fridge for a few days but best eaten straight away.
Keyword Gluten Free, Polenta, Sandwich, Vegan
Tried this recipe?Let us know how it was!

Filed Under: dinner, lunch, recipes, sandwiches, Uncategorized

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