Polenta Chips

Polenta is made fom cornmeal and is particularly popular in Europe, Africa and Caribbean countries, and there is a preferred version for different regions.

It is very versatile and makes a good alternative to potatoes, pasta and rice. It is also naturally gluten free which is really handy for anyone looking to avoid it.

This recipe might seem like it would take ages but it really doesnt - more a question of stiring for a few minutes. Its delicious and a nice change from the "norm". You can also make them in advance (up to a few days) and have them sliced and ready to be cooked last minute in the oven.

Polenta chips

serves 4

450-500ml vegetable or chicken stock

1 tablespoons finely chopped fresh rosemary leaves (thyme or oregano would also be delicious)

1 garlic clove, crushed into a paste

120g instant polenta

40g finely grated parmesan

Olive oil for greasing

Pre heat the oven to 220/ 200 fan-assisted

Line a baking tray with silicone or non stick paper - making sure the paper goes up the sides. Place your stock, rosemary and garlic in a medium saucepan over high heat. Bring to the boil. Reduce heat to low. Add your polenta in a slow, steady stream, stirring constantly with a wooden spoon. Stir for up to 5 minutes or until thickened. You can use a wire whisk as it can get pretty lmpy - but dont worry it will start to smooth out and it doesnt matter if there are a few small lumps. Stir in the grated parmesan. Spread the polenta thick paste into prepared pan. You want your chips to be about 2 cm/ 1/2 inch thick. Cool. Refrigerate until set and completely cool.

Remove polenta from the baking tray

Cut into 2cm wide chips.

Place on a well greased wire rack over a baking tray. (You can cook them also on a lined greased baking sheet - make sure its well greased though as they can stick.)

Bake for 15 minutes or until golden and crisp.

Serve warm.

For full recipe and more photos go to Polenta Chips