Polenta chips are a really different way to serve polenta, and using Mrs Rogers Rosemary and Thyme, they couldn't get any better!
Heat in a large pot the beef stock, rosemary and thyme. Bring to the boil on a medium to high heat.
Add the polenta by pouring it in a fine stream into the stock and whisking it to ensure that no lumps form. Continue stirring for 5 minutes until the polenta has thickened and cooked and all the liquid has gone. Remove from heat and stir in the cheese until it’s melted and combined.
In a lined baking tray or cake tin (approximately 20 x 20cm), pour the polenta and spread evenly. Place into the fridge for 4 hours or overnight. To speed up the process, place the polenta into the fridge until it’s completely cooled and then into the freezer for 1 hour.
Heat the oven to 180C. Remove the polenta from the fridge (it should be fairly solid at this stage) and cut into chip like sticks. Place on a baking tray and lightly drizzle oil over them. Cook for 20-30 minutes until they are hot and crispy.
Ingredients
Directions
Heat in a large pot the beef stock, rosemary and thyme. Bring to the boil on a medium to high heat.
Add the polenta by pouring it in a fine stream into the stock and whisking it to ensure that no lumps form. Continue stirring for 5 minutes until the polenta has thickened and cooked and all the liquid has gone. Remove from heat and stir in the cheese until it’s melted and combined.
In a lined baking tray or cake tin (approximately 20 x 20cm), pour the polenta and spread evenly. Place into the fridge for 4 hours or overnight. To speed up the process, place the polenta into the fridge until it’s completely cooled and then into the freezer for 1 hour.
Heat the oven to 180C. Remove the polenta from the fridge (it should be fairly solid at this stage) and cut into chip like sticks. Place on a baking tray and lightly drizzle oil over them. Cook for 20-30 minutes until they are hot and crispy.
