Recipe: Cornmeal "chicharron"

These "chicharrones" take a little patience to make, but the result is a great garnish for soups salads and meat dishes - you make even make them as a snack on their own.  You are basically making your own corn chips, but are not using tortillas, and better yet, have full control over the flavour.  The base recipe before frying is essentially a dried product, so you can make a lot and store it, then fry off as much as you need whenever you want.  This recipe is a basic garlic and black pepper, but I have also made a great tomato chicharron simply by using tomato juice instead of some of the water.  Be creative and develop your own signature chip for when guests arrive.

You will need:

1/2 C     cornmeal
 3 C       water
   2         cloves garlic minced
              coarse ground black pepper
              kosher salt
              sheet pans
              a deep fryer or heavy pot to make one on the stove with an oven probe

Method:

 - mix the cornmeal, water and garlic in a pot and bring up to a simmer, whisking regularly
 - as it thickens, keep whisking and occasionally scrape the bottom with a spatula to keep from sticking
 - cook completely, about 20-30 minutes - compared to polenta, it will be very loose
 - season with black pepper and salt to taste, then sprinkle in a little raw cornmeal (for texture)
 - spread the mix out thinly on paper lined sheet pans and dehydrate completely by either:
               a) let dry naturally in open air (can take a day or more)
               b) place in a VERY low heat oven with the door cracked - you don't want to colour it
 - when mix is completely dry set a deep fryer (or a pot of oil on the stove) to 325F / 163C
 - set up a bowl or tupperware container with water
 - break off pieces of the chicharron, soak them in the water until flexible again, drain, and fry until puffed and crisp
 - drain on paper towel and season with kosher salt (or your own spice blend)