Spray a ( 20 X 30 cm ) slice tray and set aside .
Bring 1 litre of vegetable stock to the boil .
Pour in 220gm of polenta and stir until thickened .
Remove from heat and mix in 100 gm of finely grated Parmesan cheese , a dsp of butter /marg and 1 tbs of Italian herbs .
Pour the mixture into the prepared pan , smooth over the top and cover with cling wrap.
Place the tray in the refrigerator till completely cool and set . ( allow for at least 3 hours )
This part of the preparation can be done the day before.
When completely set , turn out the polenta and slice into thick chips .
You can freeze the prepared and sliced polenta in an airtight container , separating the layers with baking paper to avoid them sticking together .
To cook ....place the chips on an oven tray that has been sprayed with oil .
Place in a preheated hot oven 200 deg C , and roast until golden and crisp ( 25-30 minutes )
I turn my polenta chips once through the cooking process .
Bring 1 litre of vegetable stock to the boil .
Pour in 220gm of polenta and stir until thickened .
Remove from heat and mix in 100 gm of finely grated Parmesan cheese , a dsp of butter /marg and 1 tbs of Italian herbs .
Pour the mixture into the prepared pan , smooth over the top and cover with cling wrap.
Place the tray in the refrigerator till completely cool and set . ( allow for at least 3 hours )
This part of the preparation can be done the day before.
When completely set , turn out the polenta and slice into thick chips .
You can freeze the prepared and sliced polenta in an airtight container , separating the layers with baking paper to avoid them sticking together .
To cook ....place the chips on an oven tray that has been sprayed with oil .
Place in a preheated hot oven 200 deg C , and roast until golden and crisp ( 25-30 minutes )
I turn my polenta chips once through the cooking process .
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