Polenta chips with pesto dipping sauce
These golden parmesan polenta chips are served with basil pesto. They make a tasty starter or side to any main.
Note: + 2 hours chilling time
- 2 cups (500ml) salt-reduced chicken stock
- 2 cups (500ml) milk
- 1 cup (170g) instant polenta
- 2/3 cup (50g) finely grated parmesan
- 20g butter, melted
- 1 lemon, zested
- 2 tsp sea salt fakes
- 1/4 cup (65g) basil pesto
Grease a 19cm x 29cm slice pan and line the base and 2 long sides with baking paper, allowing the sides to overhang.
Combine the stock and milk in a saucepan over high heat. Bring to the boil. Gradually add the polenta in a thin, steady stream, whisking constantly until combined. Reduce heat to low. Cook, stirring constantly, for 5 mins or until mixture boils and thickens. Remove from heat. Stir in 1/2 cup (40g) of parmesan. Pour into the prepared pan and smooth the surface. Place in the fridge for 2 hours to set.
Preheat oven to 200˚C. Line a baking tray with baking paper. Turn the polenta onto a clean work surface. Use a large sharp knife to cut in half lengthways. Cut crossways into 1.5cm-thick batons. Place on the lined tray. Brush with butter and sprinkle with the remaining parmesan.
Bake, turning occasionally, for 15 mins or until golden brown and heated through.
Combine the lemon zest and salt in a bowl. Place the polenta chips on a serving plate. Sprinkle with salt mixture. Drizzle with a little of the pesto. Serve immediately with the remaining pesto.