Name: Cheesy polenta chips
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 2 large chicken stock cubes; 40 gram butter; 3 cup water; 1 cup instant polenta (cornmeal), plus extra, to dust; 1 cup frozen pea, corn and capsicum mix; 1 cup cheddar cheese, grated; cooking oil spray

Ingredients

2 large chicken stock cubes

40 gram butter

3 cup water

1 cup instant polenta (cornmeal), plus extra, to dust

1 cup frozen pea, corn and capsicum mix

1 cup cheddar cheese, grated

cooking oil spray

Method

1.Grease a 30x20cm (base measurement) non-stick slice pan.

2.Place crumbled stock cubes, butter and water in a saucepan over moderate heat. Bring to a simmer. Slowly whisk in polenta in a thin steady stream until combined. Whisk and cook for 5 minutes or until polenta is thick and comes away from side of pan.

3.Remove pan from heat. Add vegetables and cheese; stir until cheese melts. Season. Pour into prepared pan. Level surface. Chill for 2 hours or until firm.

4.Preheat oven to 220°C/200°C fan forced. Line a baking tray with baking paper.

5.Dust a board with extra polenta. Turn cheesy polenta onto board. Cut in half lengthwise, then cut crosswise into 1.5cm-wide chips. Transfer to prepared tray. Spray lightly with oil.

6.Bake, turning once, for 30 minutes or until golden and crisp. Serve warm.

Vegetarian: Use vegetable stock cubes instead of chicken.
Note

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Ingredients

Method

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