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 saw how to enjoy the polenta with leftover mushrooms or cheeses, today we are back to talk to you about this delicious ingredient to offer you a recipe that is hard to resist: Rosemary polenta chips with pumpkinA simple and quick dish to prepare taken from the interesting recipe book “The modern vegetarian” by Maria Elia in which vegetables are the protagonists of many tasty preparations.

Here then How to make 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