Parmesan Corn Chili Fries Recipe

  • To begin making the Parmesan Corn Chilli Fries Recipe, in a saucepan add the veg stock or water and bring it to a boil. Add in sifted polenta or cornmeal, sage, basil, salt, pepper, and chilly flakes and keep stirring to avoid lumps.

  • Cook on low heat for about 15 to 20 minutes or until it becomes thick and leaves the sides of the pan with continuous stirring.

  • Once done remove from heat and stir in butter and parmesan.

  • Transfer the mixture to the prepared baking sheet/ square tin and press evenly with a spatula. Place it in the refrigerator covered with cling wrap for about 2 hours or until set.

  • Preheat the oven to 210 degrees celsius and line a baking sheet with parchment paper and brush it lightly with olive oil.

  • Invert the polenta over a chopping board and cut into sticks of desired shape. Arrange the sticks onto the prepared sheet and brush them lightly with olive oil.

  • Bake in preheated oven for about 15 minutes and flip the Parmesan Corn Chilli sticks to bake from the other side for 15 minutes or until golden and crispy.

  • Transfer onto a serving plate and serve Parmesan Corn Chilli Fries hot.

  • Serve Parmesan Corn Chilli Fries Recipe with roasted tomato sauce or party dips.

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