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Parmesan polenta chips
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Elevate your next gathering with delicious Parmesan polenta chips.
Ingredients:
  • 1020.00 gm brand real chicken stock
  • 150.00 gm instant polenta
  • 82.50 ml finely grated parmesan
  • Spray olive oil
  • 1 small onion, finely chopped
  • 400g can diced tomatoes
  • 2 tsp balsamic vinegar
  • Pinch of sugar
Instructions:
  • Prepare the tin by lining it with foil. In a medium saucepan over high heat, bring the stock to a boil. Slowly add the polenta while stirring continuously. Lower the heat to medium-low and cook for 3 minutes until the mixture thickens. Mix in the parmesan cheese and spread the mixture into the tin. Refrigerate for 30 minutes or until firm.
  • For the tomato relish, start by heating olive oil in a small saucepan over medium heat. Sauté onions until soft, then add garlic and cook for 1 minute. Add tomatoes, bring to a boil, then reduce heat and simmer until thickened, stirring occasionally, about 5 minutes. Finish by stirring in vinegar, sugar, and season to taste.
  • 1. Preheat the oven to 200°C or 180°C fan. 2. Line 2 large baking trays with baking paper. 3. Unwrap the polenta and cut into 1.5cm thick and 10cm long batons. 4. Arrange the polenta batons on the baking trays and lightly spray with oil. 5. Bake for approximately 30 minutes until crispy and golden brown. 6. Serve warm with the relish.

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