Rosemary and Parmesan Polenta Chips with Spicy Dipping Sauce
40 min (COOK TIME: 40 min)
Easy
Ingredients
For the polenta chips:
-
3
cups
chicken liquid stock
-
2
tablespoons
finely chopped fresh rosemary leaves
-
1
clove
garlic grated
-
1
cup
instant polenta
-
1/2
cup
finely grated parmesan
-
Olive oil cooking spray
For the spicy sauce:
-
1
x
400 g tin of Mutti Datterini Tomatoes
-
1/2
diced onion
-
1
clove
garlic crushed
-
1
tsp
dried chili flakes
-
1
tsp
smoked paprika
-
1/2
cup
fresh basil
-
1
tbsp
olive oil
-
1
pinch
of Salt
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Rosemary and Parmesan Polenta Chips with Spicy Dipping Sauce: Method
- Grease a 6cm-deep, 19cm (base) square cake pan. Line base and sides with baking paper.
- Mix the stock, rosemary and garlic in a medium saucepan over high heat. Once it comes to a boil, reduce to a low heat.
- Add the polenta slowly while stirring constantly. Stir for about 6 minutes until it thickens, then turn the heat off.
- Add the parmesan and mix well. Pour into the pan and spread evenly.
- Refrigerate for 2 hours or until set.
- For the spicy sauce, in a small saucepan on low heat add the oil, garlic and onion and heat for 2mins.
- Add the tin of Mutti Datterini tomatoes, basil, paprika, chili flakes and salt to taste. Mix well and cook for 10mins on low heat.
- Once cooled transfer to a small bowl. Serve this at room temperature.
- Carefully remove polenta from pan onto a cutting board and cut into 2cm wide chips.
- In a large pan heat a little extra olive oil and fry each of the polenta chips in batches until golden brown on each side.
- Serve alongside the spicy sauce
