Summary: Delish and crunchy, these are perfect as a snack or instead of potato chips with a meal.
Ingredients
- 2 cups vegetable or chicken stock
- 1/2 cup polenta
- 1 tsp dried thyme leaves
- 1 tsp dried marjoram
- 80g parmesan, grated
- 1/4 tsp freshly cracked black pepper
- Optional – spray oil
Instructions
- Add the stock and herbs to a saucepan and bring to a boil. Add the polenta in a thin stream and whisk well. Allow to cook for around 8 mins, whisking often until it is thick and creamy. Whisk in the cheese and season with pepper.
- Pour into a lined lamington tin or square cake tin and smooth with a spatula. Place in the fridge and allow to cool and set for 2hr or overnight if it is easier.
- Pre heat oven to 180C.
- Use the paper liner to remove the set polenta from the tin and cut into ‘chips’.
- Place on a lined baking tray (spray with oil if desired) and bake for 20 to 30 minutes, turning halfway during cooking or until golden and heated through.
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