"Nice served with grilled or BBQ'ed steak or chicken.. from Super Food Ideas magazine. June 2012"
rosemary, finely chopped
garlic clove, crushed
parmesan cheese, finely grated
olive oil flavored cooking spray
Grease a 6cm deep, 19cm square cake tin. Line base and sides with baking paper, extending paper 2 cm from edge of pan on all sides. Place stock, rosemary and garlic in a medium saucepan over high heat. Bring to boil. Reduce heat to low.
Add polenta in a slow steady stream, stirring constantly. Cook, stirring for 5 minutes or until thickened. Stir in parmesan. Spread polenta into prepared pan. Cover. Refrigerate for 3 hours or until set.
Preheat oven to 220 degrees Celsius Remove polenta from pan. Cut in half. Cut each half into 2cm wide chips. Place on a greased wire rack over a baking paper lined baking tray. Spray with oil. Bake 15 minutes or until golden and crisp.
Note: Chips can be frozen, unbaked, for up to one month.
Cooking time excludes the refrigeration time.
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Rosemary & Parmesan Polenta Chips (cont.)