Polenta, Pumpkin & White Miso Chips
Print this recipe!
This dish is an absolute favourite of mine and I can tell all you mamma’s out there, it is a winner with the kids! I don’t need it all that often but sometimes I just crave a fried breakfast or some chunky chips and these polenta chips do the trick every single time.
Of course you can play around with the variation of veg you put in these chips (like olives or sun dried tomatoes) and could also just do polenta chips plain with some peas if you wanted a quicker version that will give you the same quality. You could also make a big batch and fry some pieces and eat the rest non-fried. The set polenta will last in your fridge for up to 4-5 days.
- 200g polenta (ground corn meal)
- 80g polenta (to be kept separately in a bowl or on a small plate)
- 950ml water or veg stock
- 250g pumpkin (peeled & finely diced)
- 1 white onion (finely diced)
- 1-2 tbls white miso paste
- Sesame Oil
- Sea Salt
– Pre-heat oven to 200degrees C
– Add squash to a baking tray and drizzle with olive oil and a pinch of salt. Mix well and put in oven for 30min or until nice and soft
– Once pumpkin is done, add boiling water to a pot and add diced onion water/stock with a good pinch of sea salt. Simmer until onions are soft but not falling apart (5-7min)
– Add polenta and keep stirring until it is smoothly mixed in. Stir for a few minutes
– Then add roasted pumpkin and mix in really well. Let it simmer for a few minutes and then add white miso and mix in really well
– Pour into a baking mold and leave to set for 30min in the fridge or until nice and firm (You can put it in the freezer to set quicker if you are in a rush)
– Once firm, heat up sesame oil on high heat in a frying pan
– Cut out squares or triangle shapes of polenta and coat both sides in separate raw polenta grains like breadcrumbs
– Add to frying pan and fry on medium heat until golden brown on both sides
– Transfer to another plate with kitchen towel to dab off any excess oil
Voila! Ready to serve! Enjoy xxx