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Rosemary and parmesan polenta chips
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Make-ahead side dish for a hassle-free meal prep!
Ingredients:
  • 510.00 gm chicken style liquid stock
  • 40.00 ml finely chopped fresh rosemary leaves
  • 1 garlic clove, crushed
  • 75.00 gm instant polenta
  • 62.50 ml finely grated parmesan
  • Olive oil cooking spray
Instructions:
  • Prepare a 6cm-deep, 19cm square cake pan by greasing it. Line the base and sides of the pan with baking paper, allowing the paper to extend 2cm from the edge on all sides. In a medium saucepan over high heat, combine the stock, rosemary, and garlic. Bring the mixture to a boil, then lower the heat to low.
  • Gradually pour the polenta into the pot while stirring. Cook and stir for 5 minutes until it thickens. Mix in Parmesan cheese. Spread the polenta in the pan, cover it, and chill in the refrigerator for 3 hours until firm.
  • Preheat the oven to 220C/200C fan-forced, then cut the polenta into 2cm wide chips. Place them on a greased wire rack over a baking paper-lined tray, spray with oil, and bake for 15 minutes until golden and crisp.

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