Keripik Polenta Parmesan Panggang.

Name: Keripik Polenta Parmesan Panggang.
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 30 servings
Cuisine: Indonesian
Ingredients: 2 oz tubes polenta (removed from plastic, cut into 1/4-1/2-inch slices, 8); 2 tbsp olive oil; 6 oz parmesan cheese (grated (swap with nutritional yeast for a vegan version)); salt + pepper (for sprinkling); gorgonzola or blue cheese (for serving (optional))

Beware, these polenta chips are highly addicting.

⏱ 15 min 🔨 Prep 5min 🔥 Cook 10min 📊 Easy 🍽 30 servings 👁 6

Ingredients

30 servings

2 oz tubes polenta (removed from plastic, cut into 1/4-1/2-inch slices, 8)
2 tbsp olive oil
6 oz parmesan cheese (grated (swap with nutritional yeast for a vegan version))
salt + pepper (for sprinkling)
gorgonzola or blue cheese (for serving (optional))

Instructions

Heat a grill or grill pan to medium-high heat and lightly rub your grill with olive oil.
Brush both sides of the polenta cakes with the olive oil. Sprinkle both sides with parmesan, salt and pepper.
Lay the polenta rounds in one layer on the grill, and grill for 5 minutes on each side or until both sides are golden and crunchy and have grill marks.
Remove the cakes from the grill and place on a large plate to cool. Serve warm or at room temperature. I love serving these with blue cheese, salsa or guacamole or simply snacking on them plain!

Grilled & Roasted parmesanpolentaamerican