Rosemary & Parmesan Polenta Chips

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 2 cups chicken stock
• 2 tablespoons rosemary, finely chopped
• 1 garlic clove, crushed
• 1/2 cup instant polenta
• 1/4 cup parmesan cheese, finely grated
• olive oil flavored cooking spray

Recipe

• 1 grease a 6cm deep, 19cm square cake tin. line base and sides with baking paper, extending paper 2 cm from edge of pan on all sides. place stock, rosemary and garlic in a medium saucepan over high heat. bring to boil. reduce heat to low.
• 2 add polenta in a slow steady stream, stirring constantly. cook, stirring for 5 minutes or until thickened. stir in parmesan. spread polenta into prepared pan. cover. refrigerate for 3 hours or until set.
• 3 preheat oven to 220 degrees celsius remove polenta from pan. cut in half. cut each half into 2cm wide chips. place on a greased wire rack over a baking paper lined baking tray. spray with oil. bake 15 minutes or until golden and crisp.
• 4 note: chips can be frozen, unbaked, for up to one month.
• 5 cooking time excludes the refrigeration time.