This recipe is originally from Michelin Hemp Chef Alan Dickson who comes up with marvellous creations for The Hemp Farm NZ using their delicious nutritious hemp products.
Polenta chips are the best guilt-free snack especially when baked in the oven instead of deep fried. They are a perfect alternative to potato chips and are wonderfully tasty with a crispy outside and fluffy inside.
4 cups Vegetable stock
1 1/2 cups Polenta (finely ground)
35 g (2.5 Tbsp) HempFarm protein powder or other unsweetened protein powder
1/2 cup HempFarm hemp hearts
1/2 cup Parmesan (grated)
2 Tbsp HempFarm Kiwi hemp seed oil
2 Tbsp Olive oil
A handful of herbs of your choice (finely chopped) thyme, rosemary, sage parsley, are great options
Flaky sea salt (to season after frying)
HempFarm Kiwi hemp seed oil (for drizzling and greasing pan)
Grease a large slice tin or square dish with hemp seed oil, then set aside.
Bring the stock to a rolling boil, then add the polenta in a steady stream while whisking. Continue to whisk for a few minutes until the mixture thickens.
Remove from the heat, then fold in the parmesan cheese, hemp protein powder, hemp seed oil, hemp hearts and herbs.
Pour the polenta into the slice tin or dish, and smooth the top with a rubber spatula. Allow to cool slightly, then cover with cling film and refrigerate until completely cold and firm (at least 2-3 hours).
Turn the oven on to 220 C.
Turn out the polenta onto a chopping board and slice it into thick chips.
Brush chips with olive oil and dust with a little polenta then place on a greased baking tray in a single layer and bake for 30 minutes, or until crisp and a rich, dark colour. Don’t worry, they taste amazing!
Try serving with Adams homemade hemp mayo.
The Hemp Chef