Lunch
Polenta Chips
Serves
2
Prep in
10 minutes
Cooks in
1 hour 15 minutes
These are the crispiest chips you'll ever encounter & they are not made from potato!
Try to use organic & non-GMO polenta as otherwise it isn't going to be good for the environment.
The pairing of pesto & crumbled baby corn really makes this dish but feel free to freestyle with your toppings & dips.
Key Facts
- Nightshade free
- Organic whole foods
- Gluten free
- Super easy
Ingredients
- 100g quick cook polenta
- 500ml boiling water
- 2 tablespoons nutritional yeast or Parmesan
- Black pepper to taste
- Pesto of choice (I use Organic Real Foods)
- TO SERVE - 2-3 baby corn heads or dippy eggs
Preparation
01
Add the water to a pan, pour in the polenta, whisk well & cook for 3 minutes, stirring consistently.
02
Add your nutritional yeast/cheese & seasoning, mix then pour into a lined dish & leave to set for 30-60 minutes at least (you can leave it for longer in the fridge).
03
When ready to make your chips tip out your firm block, use a sharp knife to cut into wedges & bake in a 200°C oven for 10-15minutes, turning once.
Serve & devour.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
