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It's All About FOOD™

ORIGINAL RECIPES BY EXQUISITE PRIVATE CHEF
All Articles written by
Olivier Sanchez NTDip ND rCHNC MNNA MGNC MGNI

Crispy Polenta (Seasonal Newsletter - Autumn Edition 2015)

7/11/2015

2 Comments

 
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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

 
  1. 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!]
  1. 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).
  2. Grate Parmesan and place in plate or roasting dish, and toss with the Polenta cubes.
  3. Bake on in Greaseproof/Parchment Paper lined Roasting tray for 15–20 mins at 210˚c
  4. 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

Reply
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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    It is all about FOOD™

       This Blog offers an easy-to-read condensed descriptive of food groups, nutrients, and their role on our body; cooking processes; world news with major impact on food and consumers; comprehensive reviews of restaurants (Menus, Food-on-plate and Quality of Service); and easy-to-follow Exquisite recipes, as well as healthy snacks and juices.
    For in-depth articles on nutrition,
     visit: www.nutrunity.com. 


    Author

       Olivier is a Michelin trained chef, a registered Naturopath and Nutritional Therapist, embracing fully his passion for good food and healthy eating.
     Also a leading lecturer on the UK-first Natural Chef and Vegan Natural Chef courses,

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