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Recipe: Herbed Polenta Chips

July 21, 2011

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

  1. 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.
  2. 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.
  3. Pre heat oven to 180C.
  4. Use the paper liner to remove the set polenta from the tin and cut into ‘chips’.
  5. 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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Main Meals  / Nibbles & Bits  / Recipes  / Salads & Side Dishes  / Vegetarian

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