Products used in this recipe - Alg Seaweed Tasmanian Wakame
Serves 3
Ingredients
Seaweed polenta:
875ml chicken stock*
170g polenta
30g butter
20g parmesan, shaved
oil for brushing
1 tsp Alg Seaweed Tasmanian Wakame / Rainbow Seaweed Flakes
cracked pepper
Yuzu mayo:
1 Tb Kewpie mayonnaise
1/2 tsp yuzu juice
1/2 tsp shichimi togarashi
Steps
- Bring chicken stock to the boil.
- Pour polenta into the pot and stir with a whisk until all polenta incorporated with no lumps then remove the pot from heat.
- Add butter and parmesan cheese to the pot, stir and combine.
- Spread mixture onto a small baking tray (22cm x 28.5cm x 3cm) and use a spatula to smooth out the surface.
- Refrigerate for at least 30 minutes until polenta is set.
- Preheat oven to 200 degrees
- Cut polenta chips into 20 pieces and brush oil onto polenta chips.
- Line up polenta chips onto a greased baking tray. Sprinkle Alg Seaweed Tasmanian Wakame and cracked pepper.
- Bake polenta chips for 30 minutes then turn the chips so that the oven so that the other side also get baked until golden brown and crispy. Recommend place the tray on top rack but monitor it closely to avoid getting burnt!
- In the meantime, combine yuzu juice, shichimi togarashi and mayo in a small bowl.
- Serve polenta chips hot with yuzu mayo.
Notes
*We try to avoid store-bought chicken stock as much as we can. Asian poached chicken or Hainan chicken rice is a regular dish in our household. I like to keep the poaching liquid in the freezer to use it in recipes that calls for chicken stock like this one.