Description
Fried polenta with rosemary is a delicious rustic appetiser, best to prepare in winter season and likewise act as a scrumptious finger food throughout an aperitif or a buffet. Crispy fragrant herb chips, golden and delicious, outstanding to take pleasure in alone or with homemade sauces. Discover now how to prepare them in a couple of basic actions, following our gluten-free and lactose-free dish.
Components
300 g of pre-cooked corn flour;
12 liters of water;
3 rosemary sprigs;
1 clove of garlic; to taste additional virgin olive oil; salt and pepper to taste.
Guidelines
Before preparing the polenta, instill a crushed garlic clove in 40 g of additional virgin olive oil for a minimum of 15 minutes, to taste it. Bring the water to the boil in a pan, include salt and include the corn flour, blending it with a whisk so that no swellings form. Continue cooking the polenta for about 5 minutes, continuing to blend it, till it appears thick and full-bodied. Season it with garlic oil, black pepper and carefully sliced rosemary. Spread out the polenta on a big tray and let it cool totally, then sufficed into medium-thick sticks. Fry the rosemary polenta chips in a pan with additional virgin olive oil or peanut oil if you choose, till they appear golden and crispy on the surface area. Serve them hot.
