Spicy Polenta Chips with Roasted Red Pepper Dip

I’m always looking for different snack ideas to make to go alongside our Friday night cocktails, and this was a recipe from a friend that I wanted to try. So, last week, I decided to make this for a Friday night snack. I make the dip the night before, so the flavors had time to meld. And I made the chips just before serving (although my chip-making skills leave a lot to be desired!). The result? John and I ate ALL of this, and it was tasty! We will definitely be making this again!

Spicy polenta chips with roasted red pepper dip - done

Spicy Polenta Chips with Roasted Red Pepper Dip
Recipe from IMILLER19100
Serves 2

Ingredients:
Spicy Polenta Chips:
1/2 cup instant polenta
1/2 tsp. chipotle chili pepper
3/4 cups boiling water
1/8 tsp paprika

Roasted Red Pepper Dip:
1 red pepper, roasted, skinned and seeded
1/4 cup hummus
1/2 tsp. chipotle chili pepper
1/2 tsp. cumin
1 tsp. white balsamic vinegar
1/8 tsp paprika

Directions:
Spicy Polenta chips:
Preheat oven to 450 degrees. Mix polenta and chili powder in a bowl. Add boiling water and stir well. Wait a few minutes to allow the corn to absorb the water. Mixture should be looser than normal polenta. Spoon 1/2 teaspoon to 1 teaspoon-sized dollops of mix onto a parchment lined cookie sheet. Using the back of a spoon, spread the corn mix into a disk as thinly as possible without having big holes. Sprinkle chips with paprika. Cook the chips at 450 for 10-11 minutes or until they start to brown and lift up at the edges.
Spicy polenta chips with roasted red pepper dip - polenta Spicy polenta chips with roasted red pepper dip - chips

Roasted Red Pepper Dip:
Set your oven to a high broil (or around 500 degrees). Place whole pepper on its side in a pan and put in the oven. Rotate the pepper on its side a 1/4 turn every 3 to 5 minutes. You want the skin to get blackened, but not split open. Total roasting time should be 15-20 minutes, rotating as needed for an even char.

Remove pepper from the oven and place in bowl with a cover. Let pepper sit covered, steaming for 10-15 minutes. Once pepper is cool enough to handle, peel off the skin. Then pull off the stem and scrape out the seeds. Squeeze out any excess juice as you do so.

Slice the roasted pepper into 4 or 5 chunks, making sure to remove any blackened skin or seeds. Place roasted pepper chunks in a food processor and process for 30 seconds, scraping down the sides as needed. Let pepper puree sit until completely cooled. If any excess liquid collects, drain the puree.

Add hummus, chili pepper, cumin and vinegar to the puree. Stir well or process for another 15 seconds. Refrigerate for at least an hour. Garnish with paprika.
Spicy polenta chips with roasted red pepper dip - dip

Enjoy with homemade spicy polenta chips.

Nutritional info:
Calories: 168.0
Total Fat: 1.9 g
Cholesterol: 0.0 mg
Sodium: 4.4 mg
Total Carbs: 38.1 g
Dietary Fiber: 3.1 g
Protein: 3.8 g

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