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Polenta chips with pesto dipping sauce
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Prep Time:
135 minutes
Cook Time:
25 minutes
Total Time:
160 minutes
Golden parmesan-baked polenta chips with basil pesto sauce.
Ingredients:
  • 500ml chicken stock
  • 500ml milk
  • 170g polenta
  • 50g parmesan
  • 20g butter, melted
  • 1 lemon, zested
  • 4.80 gm sea salt flakes
  • 65g pesto
Instructions:
  • Prepare a 19cm x 29cm slice pan by greasing it and lining the base and two long sides with baking paper, ensuring the paper hangs over the sides.
  • In a saucepan over high heat, bring the stock and milk to a boil. Gradually add the polenta in a steady stream while whisking constantly until combined. Reduce heat to low and stir constantly for 5 mins until mixture thickens. Remove from heat and stir in 1/2 cup (40g) of Parmesan. Pour into prepared pan, smooth the surface, and refrigerate for 2 hours to set.
  • Preheat your oven to 200C. Line a baking tray with parchment paper. Cut the polenta in half lengthwise, then into 1.5cm-thick batons. Arrange them on the prepared tray, brush with butter, and sprinkle with the remaining parmesan before baking.
  • Roast in the oven, rotating periodically, for 15 minutes or until beautifully golden and warm throughout.
  • In a bowl, mix the lemon zest and salt. Arrange the polenta chips on a serving plate and sprinkle them with the salt mixture. Drizzle with some pesto and serve right away, with the rest of the pesto on the side.

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