Polenta Chips
Serves: 4
  • 450-500ml vegetable or chicken stock
  • 1 tbsp rosemary leaves, finely chopped (thyme or oregano would also be delicious)
  • 1 garlic clove, crushed into a paste
  • 120g instant polenta
  • 40g Parmesan, finely grated
  • Olive oil for greasing
  1. Preheat the oven to 220C (200C fan-assisted).
  2. Line a baking tray with silicone or non stick paper, making sure the paper goes up the sides.
  3. Place your stock, rosemary and garlic in a medium saucepan over a high heat. Bring to the boil.
  4. Reduce heat to low. Add your polenta in a slow, steady stream stirring constantly with a wooden spoon.
  5. Stir for up to 5 minutes or until thickened. You can use a wire whisk as it can get pretty lumpy but don't worry, it will start to smooth out and it doesn't matter if there are a few small lumps.
  6. Stir in the grated Parmesan.
  7. Spread the polenta thick paste into your prepared pan. You want your chips to be about 2 cm (1/2 inch) thick.
  8. Refrigerate until set and completely cool.
  9. Remove polenta from the baking tray and cut into 2 cm wide chips.
  10. Place on a well-greased wire rack over a baking tray. (You can cook them also on a lined greased baking sheet, just make sure it's well-greased though as they can stick.)
  11. Bake for 15 minutes or until golden and crisp.
  12. Serve warm.
Recipe by Cooking Them Healthy at http://www.cookingthemhealthy.com/polenta-chips/