Homemade Nachos with 3-Ingredient Polenta Chips
Equipment
Ingredients
Polenta Chips
cornmeal (dry)
200 g
water (liquid)
800 ml
salt (dry)
8 g
Toppings
cheddar cheese (shredded)
150 g
jalapeño peppers (sliced)
2 piece
tomato (diced)
2 piece
Instructions
Cook the polenta base
Bring salted water to boil and gradually whisk in cornmeal to create smooth polenta.
Spread and cool the polenta
Pour cooked polenta onto a lined baking sheet and spread evenly to 1cm thickness. Allow to cool completely.
Cut into chip shapes
Once cooled and firm, cut the polenta sheet into triangles or squares using a knife.
Bake the chips
Preheat oven and bake polenta pieces until golden and crispy, turning once halfway through.
Add toppings and serve
Top the crispy polenta chips with shredded cheddar and optional fresh toppings. Serve immediately while hot.
Original recipe
Storage
Store chips separately from toppings. Re-crisp in oven before serving if refrigerated.
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