Polenta Chips with Homemade Pesto

Serves 4

Time 25 minutes plus firming

Ingredients

4 tsp vegetable stock powder - mix with 2L of water

500g instant polenta - reserve a small amount for sprinkling

1 cup parmesan cheese

Salt and pepper, to taste

For Pesto

1 cup basil leaves

¼ cup parmesan cheese

2 tbsp roasted pine nuts

1 garlic clove

¼ cup extra virgin olive oil

Salt and pepper

Method

In a pot bring 2L of water to boil. Add the stock powder and mix to combine. 

Add the polenta and stir it constantly until it thickens. After it thickens (can take 6-8 minutes) stir through the grated parmesan. 

Grease a tin with oil and line the tin with plastic wrap. Pour the polenta mixture in and smooth down. Cover the polenta with another layer of plastic wrap, then place in the fridge for 30 minutes so it firms up.

Remove the polenta from the fridge and cut it into chips – size of your choosing.

Place the polenta chips in a hot pan with oil and fry for 2-3 minutes on each side or until it’s crisp up and golden brown. (If using oven, preheat the oven to 200°C. Place this on the lined baking tray and spray with olive oil and a sprinkle of polenta. Place in the oven for 25-30 minutes until golden.)

Meanwhile prepare pesto – you can toast your pine nuts in a dry pan and then place this in a food processor with remaining ingredients and blitz until smooth.

Remove polenta chips when done and serve with pesto.