These Polenta Chips are fantastic as a snack when friends gather on a Saturday afternoon or as a side to fish for something different at the dinner table. Going one step further they even went nicely in the boys lunch box the following day.


Polenta Chips
Inspired by the Modern Vegetarian
Serves 2 - 4

125gm quick cook polenta
750 ml water
100gm pumpkin, finely diced
1 vegetable stock cube (reduced salt)
1 heaped tspn dijon mustard
1/4 cup parmesan cheese

Bring the water and stock cubes to the boil
Add the finely diced pumpkin and stir gently to disperse the stock cube
Reduce the heat to medium and allow to simmer for 5 mins

Remove from the heat and using a hand held blender whiz the mixture until smooth
Return the pot to the stove top and set to a medium heat
Slowly whisk in the polenta and cook for approximately 5 mins, stirring gently until thickened

Remove from the heat and stir in the dijon mustard and parmesan cheese
Season with pepper if desired

Pour the polenta mixture into a 20 x 30cm tray that is lined with grease proof paper
Place in the fridge until cold and firm (about 1 hour is ideal)

Holding onto the edges of the greaseproof paper gently lift the set polenta out onto a chopping board and cut into small rectangles that resemble a chip about 8 x 2 cm and place onto a tray that is lined with foil and well greased

Pre heat a grill to 180 degrees celcius

Lightly spray the chips with oil and place under the grill until golden brown (about 10mins)

(if things are a little slow then increase the grill to 200 but make sure you are able to watch the chips as they will burn very quickly if left unattended)

Remove the tray and gently turn the chips over to grill the other side (i used a butter knife for this. The chips may lose their shape a little whilst under the grill but you can easily reform them using the edge of the knife)

Return to the grill and brown the opposite side.

Remove from the grill and allow to cool slightly before serving.