Ingredients
Polenta Chips
- 250 grams polenta
- 1000 grams water
- 1 tablespoons olive oil
- 2 level teaspoon vegetable stock
- 60 grams Parmesan cheese
- 25 grams Butter
- 1 dash plain flour, for dusting
- 1 dash vegetable oil, for frying
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Process parmesan 5 sec speed 8. Set aside.
Add water, olive oil and stock to TM bowl. Cook 7 min 100 deg speed 1.
Add polenta and cook 10 mins 100 deg speed 4.
Add cheese and butter. Process 10 sec speed 4.
Pour into prepared (greased and lined pan). Refrigerate until set. 2hours. When set cut into chips and dust in flour. Fry in vegetable oil until golden and cooked through. Sprinkle with salt and serve with sauce of choice i.e harissa or sweet chilli.
Polenta Chips
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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