Gluten Free / Lunch / Polenta / Sharing Platters / Snacks / Vegan

Paprika and Oregano Polenta Chips – Deli Week

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Crispy on the outside, soft on the inside!

I’ve named this week “Deli Week” because I had some nice recipe ideas which would be perfect presented on a big wooden board as part of a vegetarian deli board! When you see deli boards in a pub they include cured meats, slabs of baked cheese, pickles, olives, roasted peppers and selections of breads. Although absolutely delicious I think they could be much more interesting!

This week I am offering you ideas including paprika and oregano polenta chips, lemon and chive goats cheese tortilla boats and quinoa stuffed peppers. The idea behind deli dish recipes is that it needs to be a bit more substantial than a canapΓ© but not as complete as a full meal.

Things that can be shared easily are perfect! This is why I decided to start with these gorgeous polenta chips, stick a bowl of these in the middle of any platter and I guarantee they’ll be gone in seconds!

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These can be baked of fried!

I added paprika to the polenta mix because it creates this beautiful deep orange colour and I added dried oregano because I felt it would compliment the paprika nicely. I also like the little specks of herbs you get running through the chip.

Serves 4-6

Vegan, gluten and wheat free

150g polenta
800ml water
1 tspn Paprika
1 tblspn dried oregano
Pinch dried chilli flakes
Salt and Pepper

In a large saucepan bring the water to the boil then slowly pour the polenta into the water in a constant stream stirring constantly. Keep stirring for approx 5-6 mins until the polenta has thickened and become creamy. Once cooked add the paprika, chilli flakes, oregano and salt and pepper and stir to combine so that the flavourings are completely mixed through.

Pour the polenta out into a small square or rectangle cold baking tray or plate and spread out so you have an even level layer around 1cm thick. Leave to cool down until completely set.

Once set slice the polenta into 1cm thick chips. At the point you can either heat your oven to 200c or heat a little oil in a frying pan until very hot. If baking in the oven then sprinkle with salt and pop them in for around 20-25 minutes until crisp on the outside. If frying then give them around 6-8 minutes turning them frequently until crisp and golden on the outside.

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I have shared this with the Mediterranean themed “Cooking with Herbs” feature over at Lavender and Lovage’s website. Click here to see what other recipes have been shared!

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