Directions
- 1Add 0.5 liters of water and 2 tablespoons of oil to a pot.
- 2Remove the pot from the stove for a moment.
- 3Add salt to taste.
- 4Add 125g of polenta flour (precooked or bramata is fine, Taragna is ideal for crispiness).
- 5Return the pot to the stove and set the heat to minimum; the water should boil gently.
- 6Stir occasionally for the first 2-3 minutes.
- 7Cover the pot with a lid and cook for 30 minutes, forgetting about it.
- 8Once cooked, transfer the polenta to a round container (like a saucepan or bowl) and smooth the surface.
- 9Let the polenta cool completely for a few hours until cold.
- 10Cut the cold polenta into large wedges, then slice them thinly into small triangles.
- 11Arrange the thin polenta triangles on baking paper.
- 12Bake in the oven at 180°C for approximately 20-25 minutes, or air fry until crispy.
Ingredients
- 0.5 L water
- 2 Tbsp oil
- QB salt
- 125 g polenta flour
Equipment
stovepotlidround container (pan, bowl)baking paperovenair fryer (optional)
Tips
- Remove the pot from the stove for a moment when adding polenta flour to prevent lumps, then return to low heat.
- Stir for the first 2-3 minutes, then cover and let cook for 30 minutes on low heat.
- Do not grease the container for shaping the polenta as it is already oily.
- If polenta sticks to the pot, soak it in cold water for half a day to clean.
- Cut the cold polenta into thin triangles for best crispiness.
- Baking or air frying makes the nachos crispier and less greasy than frying.
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