These golden parmesan polenta chips are served with basil pesto. They make a tasty starter or side to any main.
Serves66
Cook time25 mins25 minutes
Prep time15 mins15 minutes, + 2 hours chilling time
+ 2 hours chilling time
Ingredients
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
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Method
Step 1
Grease a 19cm x 29cm slice pan and line the base and 2 long sides with baking paper, allowing the sides to overhang.
Step 2
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.
Step 3
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.
Step 4
Bake, turning occasionally, for 15 mins or until golden brown and heated through.
Step 5
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.
Prep time15 mins15 minutes, + 2 hours chilling time
+ 2 hours chilling time
Ingredients
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
Description
These golden parmesan polenta chips are served with basil pesto. They make a tasty starter or side to any main.
Method
Step 1
Grease a 19cm x 29cm slice pan and line the base and 2 long sides with baking paper, allowing the sides to overhang.
Step 2
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.
Step 3
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.
Step 4
Bake, turning occasionally, for 15 mins or until golden brown and heated through.
Step 5
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.
