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Ingredients
Polenta Chips
- 250 g instant polenta
- 1 L vegetable stock
- 50 g parmesan grated
- 100 g cheddar grated
- 1 tsp dried oregano
- ½ tsp rosemary finely chopped
- 2 tbs extra virgin olive oil
Pesto
- 50 g pine nuts
- ½ clove garlic minced
- 50 g parmesan grated
- 60 ml extra virgin olive oil
- 2 tbs red wine vinegar
- 1 bunch basil leaves only
- sea salt
- cracked black pepper
Instructions
- Line a 20x30cm tin with non stick baking paper and set aside.
- Bring the stock to the boil in a large saucepan. Turn down the heat and slowly whisk in the polenta. Once polenta is thickened add the parmesan, cheddar, oregano and rosemary and stir to combine.
- Whilst the polenta is still hot, pour into prepared tin, using an offset spatula or the back of spoon, smooth out evently. Place in the fridge for at least 1 hour to chill.
- While the polenta is chilling, make the pesto. Toast the pine nuts in a dry frying pan. Tip the pine nuts into a food processor, along with garlic, parmesan, extra virgin olive oil, red wine vinegar and basil leaves. Season with salt and pepper and pulse to combine. You want the pesto to be coarse and not completely smooth. Transfer to a serving bowl and set aside.
- Preheat the oven on convection to 200ºC.
- Line the metal tray with non-stick baking paper. Cut the polento into chips and brush all sides with olive oil. Arrange on the baking tray in a single layer, leaving gaps between each chip. Bake for 30-35 minutes, or until golden.
- Serve polenta chips hot with pesto.
Notes
(Vegetarian)
