POLENTA & PROSCIUTTO CHIPS

Wednesday, August 20, 2014

Don't go summer.  I am not ready for you to leave just yet.  

I saw a formation of geese flying South the other day- noooooooo!  

Anyway, back to summer and the best bit, summer food.  Nothing quite says summer food like yellow food and polenta fits the bill perfectly. 

Lets just clear up one thing, these are chips.  Not chips as in the thin cut potato, deep fried and served in a foil packet- to us Brits that is a crisp not a chip.  A chip is a fat wodge of potato, deep fried (preferable at least twice if not three times to ensure fluffy on the inside, crispy on the outside perfection).  So these are chips not fries, just so we are clear.


POLENTA & PROSCIUTTO CHIPS

INGREDIENTS

  • 250g ready-made block of polenta
  • 90g pack prosciutto
  • 1 tbsp olive oil
  • 25g Parmesan


METHOD

  1. Heat oven to 350F/180C. 
  2. Cut the polenta into chunky chips, about a cm in diameter. 
  3. Take each thin slice of prosciutto and cut diagonally through the middle of each slice- see image below.  This give you two even size piece from each slice.
  4. Place the polenta chips into a large bowl and add the oil and a good grinding of pepper.  Toss everything together carefully to avoid breaking the polenta.
  5. Wrap a strip of prosciutto around a polenta chip, then pop onto a baking tray. Repeat with the remaining chips and sprinkle over the Parmesan.
  6. Bake for 25-30 mins until golden, turning them over after 15 mins. 
*If you live in Edmonton, the ready made polenta was purchased at the Italian Center Shop
Take each thin slice of prosciutto and cut diagonally through the middle of each slice- see image below.  This give you two even size piece from each slice.
 Wrap a strip of prosciutto around a polenta chip, then pop onto a baking tray. Repeat with the remaining chips and sprinkle over the Parmesan.
Take your chips, a glass of chilled rose and enjoy every last drop of the summer.

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