Pumpkin Polenta Chips – serve them as a side dish to something delicious, as a snack, or as party food! They are baked not fried.
Thanksgiving is a just few days away so I guess your plans are in full swing. I am excited and looking for ideas to cook my turkey. I don’t cook the whole bird though, only the breast. It’s just our personal tastes. Since we mostly like white meat, a few years ago, I realized that cooking the entire turkey was a waste of time and money.
What I do to have leftovers is to buy 2 breasts, so I have something to cook with in the next 2 days. Last year I prepared them stuff with Swiss cheese and prosciutto. It was a total success. I also came out with my own version of homemade cranberry sauce, which I am planning to share with you soon.
Today I brought you these delicious Pumpkin Polenta Chips that all your guests are going to love. They are seriously addicting. So make sure to have plenty.
This recipe is pretty versatile; you can serve them as a side dish to something delicious, as a snack, or as party food! They are kind of guilt-free since they baked in the oven instead of deep-fried.
Personally I love these just at they are, but with some dipping options are insanely divine. We served them with Tzatziki (greek yogurt sauce), but salsa or, oh my gosh, guasacaca (avocado sauce) would be amazing!!
- 3 cups chicken broth
- 1 cup instant polenta
- 3 tablespoons unsalted butter
- 1 cup pumpkin puree
- 1/2 cup Parmesan cheese grated
- 1 leaves handful of sage finely chopped
- Salt and pepper to taste
- Roasted pumpkin seeds optional
- Greek Yogurt Sauce Tzatziki, optional
Preheat oven to 475º F. Line a large baking sheet with non-stick baking paper. Spray or brush with olive oil and set aside.
In a large pot over medium heat add the chicken broth and bring to boil. Gradually add the polenta while whisking continuous to avoid lumps. Cover the pot and cook for 2-3 minutes, stirring occasionally.
Reduce heat to low and add butter, pumpkin puree, cheese, and sage; Mix well until everything is well combined. Taste and add salt and pepper if needed.
Spoon the polenta onto the prepared baking sheet and spread evenly. Sprinkle roasted pumpkin seeds evenly if using. Allow to stand for 5 -8 minutes to set. Once set, cut the polenta into chips using a sharp knife or a pizza wheeler. Brush with olive oil and roast, turning one, for 12 -15 minutes, or until crisp and golden.
Serve warm or at room temperature with yogurt sauce, salsa or guacamole or simply snacking on them plain.