I found myself in a polenta frame of mind this morning, triggered by this chocolate shortbread, of which there is now a gluten free version…recipe coming soon! It had been so so long since I’d made that shortbread, and I’d forgotten has delicately crisp and crumbly it was.
Anyway back to the polenta. There it sat in it packet on the kitchen worktop, waiting to be buried back inside my baking box, until another recipe then popped into my mind. Another recipe I’d first tried out months and months ago, and I seem to remember at the time the Boy had said, ‘Mmmm, this tastes like pork crackling’!
Er, well I didn’t think it tasted like crackling so don’t worry. But I do understand what he meant…these crackers are super duper crispy, you’d think they’d been deep fried to get that intense crunch, but nope they are simply baked.
The healthy way to a dipping chip!
The key is to slice the polenta as thinly as possible and then bake the slices on a lower heat for longer, and then double bake for extra crispiness. You can mix up the seasonings however you wish. I went for a slightly Mexican theme as I teamed these with my veggie chilli.
Recipe: Crispy Polenta Crackers
Makes one bowlful
- ½ cup instant polenta
- 2 cups water
- 2 tbs nutritional yeast
- 1 tsp cajun spice mix (chilli, garlic etc)
- ¼ tsp salt
In a sauce pan mix polenta with water, add remaining ingredients and simmer for approx. 5 minutes stirring continuously until mixture begins to thicken but is still pourable.
Pour/spoon into a small loaf tin, smoothing the top as much as possible and allow to set then firm up in the fridge.
Once set firmly, remove the polenta loaf from the tin and using a sharp knife slice as thinly as possible, laying each slice on a greased/lined baking sheet
Bake at 150C for approx. 20-30 mins depending on the thickness of the slices. If the slices are not yet crispy in the centre but the edges are done, allow to cool and then re-bake for a further 10 minutes or as long as necessary.