Polenta chips with Parmesan, herbs and a chilli-tomato relish recipe
These delicious polenta chips are super easy to make and are loaded with aromatic, herby and cheesy flavours. These crunchy chips make for the ideal snack or lunch box filler.
See method- Serves 6
- 25 mins to prepare, 30 mins to cook, plus cooling time
- 455 calories / serving
- Gluten-free
Ingredients
For the polenta chips
- 250g (8oz) quick-cook polenta
- 900ml (1 1/2 pints) strong vegetable stock
- 30g Parmesan, finely grated
- small handful flat-leaf parsley, finely chopped
- small handful chives, finely chopped
- 2 tbsp olive oil
For the relish
- 1 tbsp olive oil
- 1 red chilli, deseeded and finely chopped
- 500g (1lb) ripe, vine tomatoes, roughly chopped
- 2 tbsp soft light brown sugar
- 2 tbsp red wine vinegar
Each serving contains
- Energy
- 1910kJ 455.0kcal
- Fat
- 22g
- Saturates
- 11g
- Salt
- 2.5g
- Sugars
- 8g
of the Reference intake
Carbohydrate 44.7gProtein 22.6gFibre 4.5g
Method
- Preheat the oven to gas 6, 200°C, 180°C. Line a 20 x 30cm (8in x 12in) baking tin with clingfilm and set aside.
- Put the vegetable stock in a medium saucepan and bring to the boil. Stirring constantly, add the polenta in a steady stream, continue to stir and cook until the mixture thickens. This should take about 2 minutes. Stir in the Parmesan, parsley, chives, 1/2 tsp salt and black pepper. Pour into the lined tin, level the surface and set aside for at least 2 hours. This step can be done up to 2 days in advance – keep the polenta covered in the fridge until needed.
- To make the relish, soften the chilli in the oil in a frying pan for 1 minute. Stir in the tomatoes, sugar and vinegar and cook for 12-15 minutes, stirring occasionally, until thick. Season to taste and set aside to cool.
- Cut the polenta into slim ‘chips’ and carefully toss with the olive oil. Spread out on two lined baking sheets and bake for 25 minutes, turning halfway, until golden and crisp. Serve with the relish.
- See more Side dish recipes
