Rosemary and Thyme Polenta Chips

August 9, 2017

Polenta chips are a really different way to serve polenta, and using Mrs Rogers Rosemary and Thyme, they couldn't get any better!

Ingredients

1 liter Beef Stock (if you wish to use chicken or vegetable do so. It will make the colour of the chips lighter)

1 tsp Mrs Rogers Rosemary

1 tsp Mrs Rogers Thyme

1 cup Polenta

1/2 cup Grated Tasty Cheese

Directions

1Heat in a large pot the beef stock, rosemary and thyme. Bring to the boil on a medium to high heat.

2Add 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.

3In 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.

4Heat 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.

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Rosemary and Thyme Polenta Chips

Ingredients

Directions