Ingredients
Rosemary, feta and garlic dip
Polenta and parmesan chips
Method
1.Add garlic, rosemary leaves, zest and feta to a food processor and pulse until finely chopped. Add cream cheese and blend until smooth.
2.Season to taste with sea salt, spoon into a bowl, cover and chill in fridge until needed. (This recipe makes about 1 cup of dip.)
3.For chips, heat water in a medium saucepan until boiling then pour in polenta in a steady stream, whisking until smooth and thick. Remove from heat, season with celery salt and stir in parmesan.
4.Pour into a lightly greased and lined baking dish or slice tin around 20cm square and allow to cool then chill in the fridge for at least 2 hours.
5.Preheat oven to 190°C. Cut polenta slab into even-sized chips and arrange on a lined baking tray. Spray with cooking spray and bake for 15-20 minutes or until golden and crisp.
6.Serve dip with warm, golden polenta chips.
Note
- Try roasting a whole bulb of garlic until soft and sweet instead of using the tangy, fresh garlic, if you prefer. – This dip works well as a spread for bagels and sandwiches, too.
