Recipe For Perfectly Crispy Polenta Chips Recipe
Do you have half an hour to spare? If you do, then make these polenta chips. They are fairly addictive, with their crispy outer covering and soft centre.
Head straight on to the Recipe For Polenta Chips ♥
Two weeks ago I went to the iStore to purchase a bluetooth headset. I listen to podcasts while I am training and the lead from my headset keeps getting in my way. IPhone recommend that you only use products they sell to ensure that they work properly. Before I paid for the headset I asked if they had one open for me to see. As they didn’t, I asked if I could return the headset. The sales lady told me I could and so I paid the R699 and went on my way. I carefully opened the box in case I needed to return the headset and tried it on. The earpiece for my left ear did not sit perfectly, but other than that they were comfortable. I paired the headset with my phone and went to try it out at gym.
Today’s inspiration ♥ Recipe For Polenta Chips ♥ can be found on Lavender and Lime Click To Tweet
However, I could not hear properly through the left ear and so decided to take them back. Everything was in perfect condition, except for the plastic covering on the box. That had been left intact except for the top section which I had flapped open. When I got to the iStore I was told I could of course return the item. Then the sales person went to get an authorisation code. And came back and went away again and came back only to tell me there was a 20% handling fee. I put up a fuss as we have a strict consumer act in South Africa and I refused to accept that. Their argument was that the box was open. And my counter was that I could not determine if they worked unless I opened the box! Eventually after half an hour of conversation I was given the full refund.
Click on the links for conversions and notes. Recipe For Polenta Chips Save Print All Rights Reserved: an original recipe from Lavender and Lime Ingredients 400mls water 5mls salt 85g quick cook polenta 10mls mushroom powder 20g butter 25g Parmesan cheese, grated Olive oil for frying Method Place the water and the salt into a sauce pan and bring to the boil over a medium temperature Stir in the polenta with a wooden spoon and continue stirring for 3 minutes Add the mushroom powder and butter and whisk until the butter has melted Whisk in the Parmesan and then pour into a brownie pan Place into the fridge until cold and then remove and cut into chips Heat the oil in a frying pan over a medium temperature Fry the chips until crispy on each side Drain on some paper town and serve 3.5.3239
Inspiration published on Lavender and Lime May 7:
2017 – The Bone Collection
2015 – Peach And Pistachio Rusks
2014 – Today I Am Off To Vote
2013 – Sweet Potato Muffins
2012 – Appletini
2011 – Regional and Seasonal Challenge To Use Pears
2010 – Broccoli And Cheese Soup
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