I love polenta, and when I cook it, I always make an extra portion so I can recycle it the next day. This time I had leftover Polenta Taragna with Taleggio, and the next day I cut thin strips and put them under the grill to make crispy and delicious Polenta Taragna Chips. Great to serve with an aperitif or for appetizers.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 53.45 (Kcal)
- Carbohydrates 11.57 (g) of which sugars 0.13 (g)
- Proteins 0.59 (g)
- Fat 0.73 (g) of which saturated 0.10 (g)of which unsaturated 0.00 (g)
- Fibers 0.59 (g)
- Sodium 59.15 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9.17 oz polenta, cooked (leftover)
- 1 tablespoon extra virgin olive oil (to grease the baking tray)
Tools
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- Cutting board
- Baking tray
Steps
Turn the plate with the leftover polenta onto the cutting board and use the knife to cut thin strips about 0.2 inches thick. Place the slices on the tray greased with a little oil and put in the oven in grill mode at 482 Fahrenheit for 10 minutes (leave the door slightly open) then flip the slices and grill for another 10 minutes. Turn off the oven and let cool. The Polenta Taragna Chips are delicious warm.
