Crispy Polenta Chips with Smoked Paprika and Dill Cucumber Cream

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. Line a baking sheet or small square pan with parchment paper and lightly grease it with a little of the olive oil.

2. 2

   In a medium saucepan, bring the water to a boil over medium-high heat. Add half of the salt and slowly pour in the instant polenta while whisking constantly to prevent lumps.

3. 3

   Cook the polenta for 3 to 5 minutes, stirring with a spoon or spatula, until thickened. Stir in the grated Parmesan cheese and 1 tablespoon / 15 ml olive oil. Mix well until the cheese is fully melted.

4. 4

   Spread the hot polenta into the prepared pan in an even layer about 1.5 cm / 1/2 inch thick. Let it cool for 15 minutes until firm to the touch.

5. 5

   While the polenta cools, make the cream: in a bowl, combine the plain Greek yogurt, the grated and well-squeezed cucumber, fresh dill, lemon juice, the remaining salt, and black pepper. Chill until needed.

6. 6

   Unmold the firm polenta and cut it into batons or triangles. Place them on the baking sheet with space between each piece. In a small bowl, mix the smoked paprika, garlic powder, and the remaining 1 tablespoon / 15 ml olive oil, then brush or rub this mixture over the pieces.

7. 7

   Bake the polenta chips for 18 minutes at 425°F / 220°C. Carefully flip them and continue baking for 12 to 15 minutes more, until golden and crisp around the edges.

8. 8

   Let the chips rest for 2 to 3 minutes after baking so they can finish setting. Serve hot or warm with the dill cucumber cream on the side.