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Olive and thyme polenta chips
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Prep Time:
135 minutes
Cook Time:
35 minutes
Total Time:
170 minutes
Delicious golden polenta chips complement any main course.
Ingredients:
  • 510.00 gm chicken style liquid stock
  • 75.00 gm polenta
  • 82.50 ml pitted kalamata olives, chopped
  • 2 tsp fresh thyme leaves
  • 62.50 ml finely grated parmesan cheese
Instructions:
  • Prepare the 19cm square cake pan by greasing it and lining the base and sides with baking paper. In a saucepan over high heat, bring the stock to a boil and then add the polenta. Reduce heat to low and cook for 4 to 6 minutes, stirring constantly until the polenta thickens. Finally, mix in the olives, thyme, cheese, and season with salt and pepper.
  • Transfer the delicious mixture into the perfectly prepared pan, ensuring a smooth top. Cover and let it chill in the refrigerator for 2 hours until it sets beautifully.
  • Preheat the oven to 200C/180C fan-forced. Take the polenta out of the pan and slice it in half to create 2 rectangles. Cut each rectangle into 2cm-thick chips and arrange them on a baking tray lined with baking paper. Bake for 15-20 minutes, flipping halfway through, until the chips are golden and heated through. Serve and enjoy.

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