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Polenta chips with tomato sauce
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Try crispy polenta chips with a flavorful homemade tomato sauce for a unique twist.
Ingredients:
  • Olive oil, to grease
  • 625ml (2 1/2 cups) chicken style liquid stock
  • 140g (3/4 cup) polenta
  • 40g (1/2 cup) finely grated parmesan
  • 500g cherry tomatoes, halved
  • 13.80 gm olive oil
  • 20g butter
  • 4 shallots, thinly sliced
  • 2.50 gm caster sugar
  • 40.00 ml shredded fresh basil
Instructions:
  • Prepare a 19cm square cake pan by greasing it with oil and lining it with non-stick baking paper.
  • In a saucepan over high heat, bring 500ml (2 cups) of stock to a boil. Gradually whisk in 90g (1/2 cup) polenta. Reduce heat to low and cook, stirring, for 20 minutes or until thickened. Stir in parmesan and season. Pour into a pan, smooth the surface, cover, and chill in the fridge for 2-3 hours to set.
  • Preheat oven to 200ºC and line a baking tray with non-stick baking paper. Trim and cut polenta into sixteen 2cm-thick chips. Roll them in remaining polenta to coat lightly, then place on the tray. Bake for 20-25 minutes until golden.
  • Place the tomato in a bowl and gently crush it with a fork. Heat oil and butter in a frying pan over medium heat. Sauté garlic and shallot for 2 minutes until soft. Stir in the tomato, sugar, and remaining stock. Cook for 5 minutes until the tomato softens. Finish by mixing in basil and seasoning with salt and pepper.
  • Spoon the rich and creamy polenta chips onto a plate and drizzle with the flavorful tomato sauce.

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