Okay, so even if you aren’t a polenta fan you will probably like these cheesy golden ‘chips’. Serve them with other antipasto items like olives, wood-fired bread and roasted capsicums or pickled chillies.
| Servings |
|
Ingredients
- 1 litre chicken stock salt-reduced
- 3/4 cup polenta
- 1 cup finely grated parmesan cheese
- 375 grams cherry truss tomatoes
- 4 slices prosciutto
- 2 teaspoons fresh thyme leaves
Ingredients
|
|
Instructions
- Grease a 23cm square cake pan; line base and sides with baking paper.
- Bring stock to the boil in a medium saucepan, then gradually stir in polenta. Reduce heat and cook, stirring, for 5 minutes or until polenta thickens. Remove from heat. Stir in 1/2 cup parmesan. Season with a little salt and pepper. Spread polenta in pan. Refrigerate 3 hours or until set.
- Preheat oven to 220°C/200°C fan-forced. Line two baking trays with baking paper.
- Remove polenta from pan and cut into 20 (or so) thick chips. Place chips on prepared tray and sprinkle with 1/2 cup parmesan. Turn to coat. Bake for 20-25 minutes or until golden and crisp. Stand for 5 minutes.
- Meanwhile, place tomatoes and prosciutto on remaining tray, spray with oil; season tomatoes with salt and pepper. Sprinkle prosciutto with thyme. Roast for last 8 minutes of polenta chip cooking time.
- Arrange polenta chips, prosciutto and tomatoes on a platter. Sprinkle polenta chips with extra parmesan, if you like.
Share this Recipe
