It had been so so long since I’d made that shortbread,
and I’d forgotten has delicately crisp and crumbly it was.
Anyway back to the polenta. There it sat in it packet on
the kitchen worktop, waiting to be buried back inside my baking box, until
another recipe then popped into my mind. Another recipe I’d first tried out
months and months ago, and I seem to remember at the time the Boy had said, ‘Mmmm,
this tastes like crackling’! Er, well I didn’t think it tasted like crackling
so don’t worry. But I do understand what he meant…these crackers are super
duper crispy, you’d think they’d been deep fried to get that intense crunch,
but nope they are simply baked.
The healthy way to a dip chip!
The key is to slice the polenta as thinly as possible and
then bake the slices on a lower heat for longer, and then double bake for extra
crispiness. You can mix up the seasonings however you wish. I went for a
slightly Mexican theme as I teamed these with my veggie chilli.
Recipe: Polenta crackers
Makes one bowlful
Ingredients
½ cup instant polenta
2 cups water
2 tbs
nutritional yeast
1 tsp cajun
spice mix (chilli, garlic etc)
¼ tsp salt
Method
In a sauce pan mix polenta with water, add remaining ingredients and
simmer for approx. 5 minutes stirring continuously until mixture begins to
thicken but is still pourable.
Pour/spoon into a small loaf tin, smoothing the top as much as possible and
allow to set then firm up in the fridge.
Once set firmly, remove the polenta loaf from the tin and using a sharp
knife slice as thinly as possible, laying each slice on a greased/lined baking
sheet
Bake at 150C for approx. 20-30 mins depending on the thickness of the
slices. If the slices are not yet crispy in the centre but the edges are done,
allow to cool and then re-bake for a further 10 minutes or as long as necessary.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.
These look great! They really resemble cassava crackers (like these: http://www.typicaldutchstuff.com/conimex/kroepoekcasave.jpg).
ReplyDelete:)
Hi honeybird, thank you for your comment. they do indeed look quite similar!
ReplyDeleteyumm..what's the difference between regular yeast and nutritional?
ReplyDeleteHi, nutritional yeast is very different from regular yeast as it has nothing to do with the rising, it is a deactivated yeast that comes in flakes or as a powder and is used to give flavour as it has a cheesy/nutty kind of taste.
ReplyDelete