Find out how to make Thermomix polenta chips… they’re easy, they’re delicious PLUS they’re oven-baked!
Polenta chips are one of my all-time favourite foods. They’re SO, SO good!! You’re totally with me, right!? But what I absolutely hate is greasy-oily polenta chips that have been fried. Urgh!!! And so the solution is these oven-baked Thermomix polenta chips. They are the BEST! There’s no greasiness at all – they’re just crispy and delicious.
You seriously won’t believe how easy it is to make the mixture using your Thermomix. Honestly, it could not be any simpler! Oh and did I mention that these polenta chips are also freezer-friendly?? Yep, pop the cut polenta into an airtight container (with a sheet of baking paper between each layer) and freeze for up to 3 months. You can then cook them directly from frozen.
So go on… make a batch today!
PS. For more Thermomix savoury snacks, check out our:
How To Make Thermomix Polenta Chips
Find out how to make Thermomix polenta chips... they're easy, they're delicious PLUS they're oven-baked!
- 100 g parmesan cheese
- 100 g cheddar cheese
- 5 sprigs fresh rosemary (leaves only)
- 2 cloves garlic (or 2 tsp minced garlic)
- 1000 g water
- 250 g polenta
- 50 g butter
- sea salt , to season
Grease two 18X28cm rectangular slice tins and set aside.
Place the parmesan cheese and cheddar cheese into the Thermomix bowl.
Grate on Speed 9, 10 seconds. Set aside in a seperate bowl.
Wash and dry the Thermomix bowl.
Add the rosemary leaves and garlic to the Thermomix bowl.
Finally grate on Speed 7, 10 seconds. Scrape and repeat until finely chopped.
Add the water and heat for 8 minutes, Varoma, Speed 2.
Set the Thermomix to Varoma, 3 minutes, Speed 2 and slowly add the polenta through the MC hole (while the blades are turning).
Place the MC lid back on (to prevent any mixture bubbling out).
Add the butter, cheese and sea salt and slowly increase to Speed 7, 1 minute (if the Thermomix starts shaking, turn the Speed down and continue to increase slowly).
Quickly pour the mixture between the two prepared tins and place onto the bench to set for 20 minutes.
Place into the fridge until completely cold.
Cut into 'chip' sized pieces.
At this stage you can either bake the polenta chips on a baking tray in the oven (200 degrees celsius fan-forced) for 20-30 minutes or until crispy on the outside, or you can freeze them in an airtight container (with a sheet of baking paper between each layer).
The polenta chips can then be cooked as per usual from frozen.