Rain, hail or shine, we love chips! This cheesy polenta chips recipe is deliciously tasty (without the guilt) and perfect for any occasion whether it be entertaining friends or lounging with your family.
Ingredients
1 x DARI’S Chunky Minestrone Soup
2 cups chicken stock (or 2 x stock cubes and 2 cups water)
1 cup fine polenta
3 sprigs rosemary, chopped
2-3 sprigs thyme, leaves only
¾ cup grated parmesan cheese
1 tsp salt
2 tbsp olive oil
1 tbsp fine polenta, extra
¼ cup grated parmesan cheese, extra
Method
- Prepare a rectangular slice tray by spraying with oil spray.
- Place stock in a medium saucepan and bring to the boil. Once boiled, remove from the heat.
- Sprinkle polenta into the saucepan whilst whisking to combine. Add the chopped herbs, grated cheese and salt. Stir to combine.
- Pour the polenta mixture into the prepared slice tray. Smooth the surface with a spatula. Cover with cling film and refrigerate for at least an hour.
- Preheat oven to 180℃ and line a baking tray with baking paper.
- Remove the polenta from the fridge and carefully turn the polenta onto a chopping board. Cut the polenta into 5cm x 1cm x 1cm batons.
- Arrange the polenta chips on the baking tray. Sprinkle with extra polenta and parmesan cheese.
- Bake for 20 minutes or until golden and crisp.
- Serve as a side dish with DARI’S Chunky Minestrone Soup.
