Easy Polenta Nachos

Name: Easy Polenta Nachos
Total time: 50 min
Cuisine: Italian
Ingredients: 0.5 L water; 2 Tbsp oil; QB salt; 125 g polenta flour

50m

Serves 1

50m

Serves 1

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.

stovepotlidround container (pan, bowl)baking paperovenair fryer (optional)

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.

50m

Serves 1

50m

Serves 1

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.

stovepotlidround container (pan, bowl)baking paperovenair fryer (optional)

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.