Easy Polenta Nachos

50 mins
Serves 1
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Directions

  1. 1Add 0.5 liters of water and 2 tablespoons of oil to a pot.
  2. 2Add 0.5 liters of water and 2 tablespoons of oil to a pot.
  3. 3Add 0.5 liters of water and 2 tablespoons of oil to a pot.
  4. 4Remove the pot from the stove for a moment.
  5. 5Remove the pot from the stove for a moment.
  6. 6Remove the pot from the stove for a moment.
  7. 7Add salt to taste.
  8. 8Add salt to taste.
  9. 9Add salt to taste.
  10. 10Add 125g of polenta flour (precooked or bramata is fine, Taragna is ideal for crispiness).
  11. 11Add 125g of polenta flour (precooked or bramata is fine, Taragna is ideal for crispiness).
  12. 12Add 125g of polenta flour (precooked or bramata is fine, Taragna is ideal for crispiness).
  13. 13Return the pot to the stove and set the heat to minimum; the water should boil gently.
  14. 14Return the pot to the stove and set the heat to minimum; the water should boil gently.
  15. 15Return the pot to the stove and set the heat to minimum; the water should boil gently.
  16. 16Stir occasionally for the first 2-3 minutes.
  17. 17Stir occasionally for the first 2-3 minutes.
  18. 18Stir occasionally for the first 2-3 minutes.
  19. 19Cover the pot with a lid and cook for 30 minutes, forgetting about it.
  20. 20Cover the pot with a lid and cook for 30 minutes, forgetting about it.
  21. 21Cover the pot with a lid and cook for 30 minutes, forgetting about it.
  22. 22Once cooked, transfer the polenta to a round container (like a saucepan or bowl) and smooth the surface.
  23. 23Once cooked, transfer the polenta to a round container (like a saucepan or bowl) and smooth the surface.
  24. 24Once cooked, transfer the polenta to a round container (like a saucepan or bowl) and smooth the surface.
  25. 25Let the polenta cool completely for a few hours until cold.
  26. 26Let the polenta cool completely for a few hours until cold.
  27. 27Let the polenta cool completely for a few hours until cold.
  28. 28Cut the cold polenta into large wedges, then slice them thinly into small triangles.
  29. 29Cut the cold polenta into large wedges, then slice them thinly into small triangles.
  30. 30Cut the cold polenta into large wedges, then slice them thinly into small triangles.
  31. 31Arrange the thin polenta triangles on baking paper.
  32. 32Arrange the thin polenta triangles on baking paper.
  33. 33Arrange the thin polenta triangles on baking paper.
  34. 34Bake in the oven at 180°C for approximately 20-25 minutes, or air fry until crispy.
  35. 35Bake in the oven at 180°C for approximately 20-25 minutes, or air fry until crispy.
  36. 36Bake in the oven at 180°C for approximately 20-25 minutes, or air fry until crispy.

Ingredients

  • 0.5 L water
  • 0.5 L water
  • 0.5 L water
  • 2 Tbsp oil
  • 2 Tbsp oil
  • 2 Tbsp oil
  • QB salt
  • QB salt
  • QB salt
  • 125 g polenta flour
  • 125 g polenta flour
  • 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.