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Crispy Polenta (Seasonal Newsletter - Autumn Edition 2015)

7/11/2015

Something different for kids and grown-ups alike (which you can flavour with truffle oil!). Cut into cubes for easy bites or chips-like for a healthier alternative to deep-fried potato chips.

Crispy Polenta bites

An ideal alternative to deep-fried potato

Having had the most exquisite Crispy Polenta, as a side dish, at the Grazing Goat, I wanted to recreate an even healthier option. Cow’s milk is replaced by Coconut Milk, and Parmesan added for flavour, and crunch – no oil necessary!

Ingredients (use Organic as much as possible)
– Serves 6–8

150 g   Polenta
150 ml   Coconut Milk
450 ml   Water
20 g Grated Parmesan
2 Pinch Ground Nutmeg
PM Seasoning

Bring Coconut Milk and Water to the boil. Lower heat and add Nutmeg, then whisk in the Polenta in a steady stream (check label as ratio of Water to Polenta may vary), stirring continuously. Season to taste. Cook slowly for 5 minutes.

[Be aware, Polenta tends to bubble volcanically when cooking. Do not cook on high heat!]

Line a baking dish with Greaseproof/Parchment Paper and pour the hot Polenta. Level evenly, and let to cool for 20 minutes minimum. Once cool, take out of mould and cut even cubes or batons (to make Polenta chips).
Grate Parmesan and place in plate or roasting dish, and toss with the Polenta cubes.
Bake on in Greaseproof/Parchment Paper lined Roasting tray for 15–20 mins at 210˚c
Once nicely coloured, take out of oven and serve immediately. If you are making them in advance, place them in an airtight container with parchment paper between levels, when still slightly warm to prevent them from drying out.

2 Comments

Enzo

3/5/2016 09:21:45 pm

This sounds great, what would you replace the cheese with as I'm a dairy free person

Olivier link

8/5/2016 01:34:19 am

Dear Enzo,

Thank you for your question, as it seems it is indeed a very important matter for many people.

I have done some research, and it seems that there are only traces of Lactose in Parmesan Cheese (the same for any hard aged cheese).

The reason for that is because Lactose is a type of sugar. Bacteria thrive on sugar; therefore, any fermented product will have very little sugar molecules left as it will have been used by bacteria, in order for them to multiply. Even Parmesan made using cold ultra-filtered milk seems to have no Lactose left. (1)

"You would have to eat 1 kg of parmesan to take as much lactose as there is in a glass of milk." writes Matthews, SB, et al. in the Post graduate Medical Journal (2005. p. 167). (2)

Furthermore, the recipe only ask for 1-2 Tbsp for the whole dish. Therefore, the level of Lactose in the final dish is very minute.

Some people do react to very low levels of Lactose, and even Parmesan should be avoided. In this case, I would personally coat the cubes of polenta in milled nuts and seeds (e.g. Linwoods range). This will give a nutty crispy flavour, that I think would compliment the dish perfectly. If nuts allergy, then simply use milled Linseeds, and/or Hemp Seeds, Pumpkin Seeds, etc.

I hope you found this information useful.

Olivier

(1) Govindasamy-Lucey, S. et al (2004). Standardization of milk using cold ultrafiltration retentates for the manufacture of parmesan cheese. Journal of Dairy Science. 87 (9). Pages 2789–2799. Available at: http://dx.doi.org/10.3168/jds.S0022-0302(04)73406-2

(2) Matthews, SB, et al. (2005). Systemic lactose intolerance: a new perspective on an old problem. Postgraduate Medical Journal. 81, pp. 167–173. available at: http://pmj.bmj.com/content/81/953/167.short

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Crispy Polenta (Seasonal Newsletter - Autumn Edition 2015)

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