COOKBOOK: WHO magazine ( recipe) cut off the year of this magazine, sorry!)
RATE:❤️❤️❤️👌🏻👌🏻💲💲
Im not going to lie, I made this recipe twice!
I had to!……I had forgotten the parmesan cheese the first time :(
I couldn’t have reviewed this recipe correctly if I missed one of the main ingredients. These things happen ladies and gentleman and as told to me by my family members ‘these chips were great last time but are out of this world this time round!’….the power of parmesan cheese!
Eat It Or Starve!?? second time round, you’ll eat them all!
RECIPE
SERVES4-6
2 cups of milk
2 tablespoons butter
2 cups of water
3 tablespoons of rosemary - dry herbs
3 tablespoons of garlic powder
2 cups of fine polenta
Salt & pepper
1 cup grated parmesan cheese
oil for frying
CHEESE SAUCE:
1/4 cup white wine
50ml cream
80g bleu vein cheese
1/2 cup parmesan cheese
1/2 cup grated cheddar cheese
Place milk & butter in a saucepan, bring to boil and stir well.Turn the heat down to low, cook gently for 2mins. Season with salt & pepper.
Add dry herbs and garlic powder and stir. Turn down the heat to low and add polenta.Stir continuously for 2 minutes and remove from heat. If it has gone very dry, add a little more water. Add parmesan cheese to polenta mix and stir.
Grease a tray (26cm x 20cm) , evenly spread polenta on tray. You must work fast as it sets very quickly. allow to stand for 5mins.
When polenta is cold, trim the rough edges and slice into 1 1/2cm thick slices and then cut into chip size. Pour oil in a large frying pan to cover the bottom of pan. Fry the chips on both sides, approx 4 mins (2 on either side) turn the heat down so they dont burn.
Meanwhile place white wine in a small pan, heat and cook for 1 minute, add cream, cheese and all cheeses. Stir to combine and sauce is smooth. Set aside and let it cool for 5 minutes.
Sprinkle polenta chips with sea salt and serve with cheese sauce on the side.
