Polenta chips with pumpkin and rosemary

• Preparation time: an hour and a half
• Cooking time: a few minutes
• difficulty: easy

How to make polenta chips

We've seen how to enjoy polenta with mushrooms or leftover cheeses, but today we're back to talk about this delicious ingredient and offer you a recipe that's hard to resist: rosemary polenta chips with pumpkin . A quick and easy dish to prepare, taken from the interesting recipe book " Il vegetariano moderno " by Maria Elia, in which vegetables are the protagonists of many delicious preparations.

Here's how to prepare lots of delicious rosemary polenta chips with pumpkin :

Ingredients

• 250g instant polenta
• 1,5 liters of water
• 200g yellow pumpkin cut into very small cubes
• 2 tablespoons chopped rosemary needles
• 20g finely grated Parmesan cheese
• Vegetable oil (as needed)
• Salt and black pepper (to taste)
• Vegetable oil for frying (as needed)

Preparation

• After bringing the water to the boil, add the diced pumpkin and the rosemary, lower the heat to minimum and gradually add the polenta.
• Cook for about 3 minutes, stirring slowly, and season with plenty of salt and pepper freshly ground.
• Pour the polenta into a greased baking pan about 1,5 cm high, let it cool and then transfer it to the refrigerator for about an hour until the polenta is cold and well set.
• Turn the polenta out onto a cutting board and cut it into 24 sticks.
• Heat the oil in a pan or deep fryer to 180 degrees, lightly flour the chips and fry them until golden brown.
• Drain the chips, shake them to remove excess oil, transfer them to a large bowl and sprinkle with grated Parmesan cheese.

Read also:

• Potato chips: a recipe for making them at home with your kids
• Apple chips, the perfect snack for kids' afternoon tea
• Fried or baked zucchini chips