Polenta chips

Polenta is made from cornmeal and is particularly popular in Europe, Africa and Caribbean countries, and there is a preferred version for different regions.

It is very versatile and makes a good alternative to potatoes, pasta and rice. It is also naturally gluten-free which is really handy for anyone looking to avoid it.

This recipe might seem like it would take ages but it really doesn’t – it’s more a question of stirring for a few minutes. It’s delicious and a nice change from the “norm”. You can also make them in advance (up to a few days) and have them sliced and ready to be cooked last minute in the oven.

INGREDIENTS

  • 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

INSTRUCTIONS

  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.