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Baked polenta chips with pesto dip
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Total Time:
50 minutes
Perfect for sharing with friends as part of a delicious tapas spread.
Ingredients:
  • 400 ml organic vegetable stock
  • 150 g quick-cook polenta plus 2 tablespoons for dusting
  • 40 g Parmesan cheese plus extra to serve
  • 2 teaspoons dried oregano
  • olive oil
  • 50 g pine nuts
  • ½ a clove of garlic
  • 50 g Parmesan cheese
  • 1 bunch of fresh basil
  • extra virgin olive oil
  • 2 tablespoons white wine vinegar
Instructions:
  • Heat the stock until boiling, then gradually whisk in the polenta while stirring continuously. Add a pinch of sea salt, and once thickened after a few minutes, grate in the Parmesan and mix in the oregano. Pour the mixture into a greased and lined 20cm square tin, then chill in the fridge until firm, about 1 hour. For the dip, toast the pine nuts in a dry pan, then transfer to a food processor. Add the garlic, Parmesan, 60ml of extra virgin olive oil, and other ingredients. Pulse until combined but coarse, season to taste, and transfer to a serving bowl. Preheat the oven to 220ºC/425ºF/gas 7. Cut the chilled polenta into chips, brush with 2 tablespoons of olive oil, dust with extra polenta, and arrange in a single layer on a greased baking tray. Bake for 30 minutes until crisp and golden. Serve the hot polenta chips with extra grated Parmesan and the pesto dip on the side.

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