Corn Chips (Like Puffed Snacks)

To prepare a delicious polenta, we start by gathering the necessary ingredients: 300 g of cornmeal, 1 liter of water, salt to taste, and a tablespoon of oil for added flavor. In a pot, we bring the water to a boil, adding a pinch of salt. When the water is boiling, we pour in the cornmeal in a rain-like manner, stirring continuously to avoid lumps. It is essential to mix well so that the cornmeal integrates evenly into the water. We continue to simmer the mixture over medium heat, stirring periodically, for about 10 minutes, until the polenta becomes firm and pulls away from the sides of the pot.

Once the polenta is ready, we pour it onto a tray lined with baking paper. Here comes a useful trick: to achieve a thin and even sheet, we place another sheet of baking paper on top, then use a rolling pin to spread the mixture. This way, we will obtain a thin polenta, ideal for baking later. We let the polenta cool completely, which will make it easier to cut.

After it has cooled, we brush the surface with oil, sprinkle salt and paprika, adding an extra flavor boost. We cut the polenta into squares or triangles, as preferred, and arrange them on a tray that we have lined again with baking paper. We preheat the oven to 200°C and bake the polenta squares for about 50 minutes, until they become golden and very dry. This baking process will transform the polenta into a crunchy snack, perfect for enjoying on its own or alongside various sauces.

There are numerous variations to enrich this simple recipe. For example, we can add fried onions to the polenta mixture for a more intense flavor. Another delicious option is to combine polenta with mashed potatoes, resulting in potato polenta with a unique texture, from which we can make crunchy chips. Additionally, we can sprinkle poppy seeds or chives on top, providing a colorful appearance and pleasant taste. In my case, I opted for hot paprika, which adds a bit of spiciness and significantly enhances the final aroma. It is important to spread the polenta as thin as possible, as the thinner it is, the better it will dry and become crunchy. This simple and versatile recipe can be adapted according to everyone's tastes, offering a multitude of serving possibilities.