Rosemary Infused Polenta Chips

no problem. Awesome I’ll check it out!

Rosemary Parmesan Polenta Chips

2 sprigs of fresh rosemary 70g parmesan cheese 1 litre water 1 tablespoon vegetable stock 250g polenta salt

Method: Finely chop the fresh rosemary. Using a microplane, grate the cheese and set aside Heat water in a large saucepan. Add vegetable stock and rosemary. Bring to the boil. Line a baking tray with non-stick baking paper. Set aside. Set aside a silicon spatula, offset spatula and whisk so they are within a hands reach of the stove heating the saucepan. When the stock is rapidly boiling, add the polenta whilst whisk rapidly. Cook the polenta for at least 2 minutes, keeping the mixture moving. Quickly swap to the silicon spatula if it gets too thick to whisk, making sure to keep the mixture moving. Once thick and cooked through, remove off the heat and stir in the parmesan cheese. Tip mixture out onto lined baking tray and spread out to an even thickness using the offset spatula. Place in the freezer for 5 minutes to set (or the fridge for 30 minutes). Preheat oven to 220 degrees celcius. Line another larger baking tray with non-stick baking paper. Remove from the freezer and cut into “chips” then place onto the larger baking tray leaving a gap between each chip. Sprinkle with salt. Bake in preheated oven for 30 minutes or until crispy and lightly browned.

Enjoy!

👍