Why not mix it up, shake it up and spice it up with some crispy Polenta Chips that make a perfect alternative for your potato chips or fries! Baked in the oven, these are lower in fat but still have a very satisfying crispy exterior. The chips are flavoured with vegetable stock and plenty of parmesan and are delicious served as a side to your favourite dish, as well as a snack. We love ours with a homemade Smoky BBQ Dip!
Dissolve the stock in boiling water to make 400ml of stock. Slowly whisk in the polenta, keeping it on medium heat and stirring constantly. Whisk until it thickens into porridge like consistency. Then season with salt and mix in the parmesan and thyme.
Pour the thick mixture into a greased and baking parchment-lined square tin (approx 20x20cm). Place it in the fridge to set. for about an hour.
In the meantime, make the dip. Heat the oil in a small saucepan on low heat. Add the garlic and fry very gently for approx. 30 seconds, but don't let it brown. Add the remaining ingredients and 2 tablespoons of water. Increase the heat and stir until thickened. Set aside to cool down.
Preheat oven to 200ºC Fan. Take the polenta out of the fridge and cut it into chips. Brush the chips with 2 tbsp of olive oil. Arrange on a baking parchment-lined large baking tray in a single layer and bake for 30 minutes. They should be crisp and golden brown.