Polenta chips feature
Serves: 8
Prep: 00:12
Cook: 00:20
Snack
EF
NF
GF
V
PE
P
PR
This is a set serving size and cannot be adjusted

Ingredients

  • 250 g polenta instant
  • 100 g cheddar cheese or parmesan
  • 1 litre vegetable stock or chicken
  • 1 bay leaves
  • 2 rosemary (fresh)
  • salt & pepper to taste

Ingredients for Tapenade

  • 1.5 tablespoons olive oil (extra virgin)
  • 1 cup olives (green)
  • 1 tablespoon baby capers
  • 1 clove garlic minced
  • salt to taste

Method

  1. Preheat oven to 200ºC fan forced and bring stock to the boil with bay leaf and 1 rosemary sprig. 
  2. Remove bay leaf and rosemary. Gradually rain polenta into boiling stock in a steady stream, whisking fast as it goes in.
  3. Keep whisking rapidly until polenta starts to thicken. Remove from heat and mix through cheese.
  4. Season to taste.
  5. Press polenta into a non stick tray, cover with film and fridge set for 10-15 minutes.
  6. Meanwhile make the tapenade in a blender with 1 tbsp olive oil, olives, capers, garlic and 2 tbsp water. Blitz to a well combined paste.
  7. Once polenta is firm and set, turn out onto a chopping board and cut into thick, baton chips
  8. Brush with remaining olive oil, place on a lined baking tray and bake for 20 minutes, until golden.
  9. Roughly chop remaining rosemary and mix with salt flakes. Sprinkle over chips and serve with tapenade.
Energy
918.5kj
Calories
219.4cal
Protein
6.2g
Fibre
1.5g
Fat
11.2g
Saturated Fat
3.8g
Carbs
22.6g
Sugar
0.4g