Put away your potato prejudices - polenta chips (fries in the US) are really, really nice. But how to flavour the stodge? How much cheese to include (a lot)? And should you deep-fry, shallow-fry or bake? Those of you who thought this column had reached what I believe is fondly known as "peak Guardian" with kale chips should look away now - because this week we'll be turning polenta, the starchy corn porridge beloved of Italian peasants and the British chattering classes, into chips, the crunchy ...
Put away your potato prejudices - polenta chips (fries in the US) are really, really nice. But how to flavour the stodge? How much cheese to include (a lot)? And should you deep-fry, shallow-fry or bake? Those of you who thought this column had reached what I believe is fondly known as "peak Guardian" with kale chips should look away now - because this week we'll be turning polenta, the starchy corn porridge beloved of Italian peasants and the British chattering classes, into chips, the crunchy ...
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