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.

6

15m

Note: + 2 hours chilling time

25m

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

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.

Dietary information

Gluten-free
Egg-free
Nut-free
Peanut-free
Sesame-free
Soy-free
Wheat-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.