Polenta chips

These gluten free vegan polenta chips are a great accompaniment to any vegetarian stew or rich tomato dish such as Mexican bean pot or butter bean and aubergine bake.

1 l water
175 g polenta
1 tbs gfv stock powder
0.5 tsp sea salt
2 sprigs of fresh rosemary (or 1 tsp dried rosemary)

1. Line a shallow baking tray with oiled greaseproof paper
2. Finely chop the fresh rosemary
3. Bring the water and stock to the boil
4. Whisk the water, add the rosemary and pour in the polenta bit by bit stirring constantly
5. Lower the heat and keep stirring until the polenta has the texture of thick porridge
6. Pour the polenta into the tray evenly spreading it out and allow it to cool
7. Once the polenta is cool warm a large non stick pan (add a touch of vegetable oil if desired) and cut the polenta in to evenly sized chips
8. Once the pan is hot (very hot) add the polenta chips and brown on each side (10-20 seconds on each side before attempting to move them)
9. Season with a little salt and some chopped rosemary.

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