08 MayMy husband recently decided to cut gluten from his diet – says he feels better without it. So of course I’ve been on the trail of gluten-free products. The bread, which used to be quite tricky, is now widely available, if a bit pricey – but at least it freezes well, so lasts more than a week! Potatoes also got the chop, even though they are listed as gluten-free. So the problem of chips was one I had to tackle this past weekend, because those are apparently still on the menu! My solution, after pap or just doing without were rejected, was polenta chips with creamy mushroom (also gluten-free) and tomato sauce!

Polenta Chips with Creamy Mushroom and Tomato Sauce

2 cups chicken stock

1 cup cream

1tsp salt

1 cup polenta

knob of butter

1x250g punnet button mushrooms, sliced

1x400g jar Peppadew® Green Pepper and Garlic Pasta Sauce

chilli flakes, to taste

4tbsp grated Parmesan

2tbsp flat-leaf parsley, roughly chopped

oil for frying

1 Heat chicken stock, ½ cup cream and salt. Just before it boil, turn down the heat and slowly whisk in the polenta. Cook, stirring, until thick and creamy.

2 Remove from heat, stir through a knob of butter, then spread onto a lined oven tray (1-2cm thick) and allow to cool and solidify.

3 Once completely cold, cut into rectangular “chips”.

4 For the sauce, sauté the mushrooms in a little more butter, add the jar of pasta sauce with the remaining ½ cup of cream and chilli flakes. When bubbling, remove from the heat and stir in the Parmesan and parsley.

5 Deep fry the polenta chips until golden brown and serve immediately with the creamy mushroom and tomato sauce.