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.

Serves
6
Prep
15m
Note: + 2 hours chilling time
Cooking
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
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.