Polenta Chips - Gluten Free - cooking recipe

Ingredients

4 cups chicken stock
2 cups polenta (cornmeal)
1 1/4 cups grated parmesan cheese
1 cup plain gluten-free flour, ensure gluten free is used
3 eggs, lightly beaten
2 cups dried gluten-free breadcrumbs, ensure GF (or you can used a purchased GF packaged crumbing mix)
vegetable oil, for deep frying

Preparation

Grease and line with baking paper a 4cm deep x 22cm x 28cm slab pan.
bring the stock and 2 cups of water to the boil in a large saucepan.
Gradually add the polenta to the stock in a thin and steady stream, whilst whicking constantly. Ensure the mixture is evenly mixed.
Reduce heat to medium-low and stir with a wooden spoon for 20-25 minutes. The grains should be soft. Add the parmesan cheese and season lightly with salt and pepper.
Spoon the polenta into the prepared pan and smooth over the surface with wet fingertips. Refrigerate for 3 hours or overnight, until firm.
Cut the polenta into 7cm long chips that are 2cm wide. Alternately you can cut into other desired shapes.
oat chips firstly in the flour, dip in beaten eggs and coat in crumbs. You can use glutenfree bread crumbs or a commercial GF packaged crumb mix. Alternatively you can use dry polenta in place of breadcrumbs.
Deep fry chips in small batches until golden and crisp. Transfer to a wire rack to drain (or use kitchen paper).
Sprinkle with salt and serve as a side dish or with your favourite dipping sauce.
Note:
time to make does not include refrigeration time.