One of my faves – crispy, yet soft on the inside, and gorgeously yellow. Super great for a change from the usual potato or sweet potato chips. I had these as a side with an awesome Mediterranean veggie burger which I’ll post next. If you want, you can deep fry these for ultimate crispiness.
Approximate cost to buy everything: $6
Will make: a side dish for 4 people
Time taken: 10 minutes to cook the polenta + 5 hours setting time + 30 mins baking time
The protein, iron and calcium I’m not getting from meat? Lots of iron! And some calcium and protein too. Polenta (cornmeal) is also high in Vitamin A. Dig in.
500ml vegetable stock
1 1/4 cups polenta
1 clove garlic, minced
1 tsp dried rosemary
1 tsp dried thyme
Line a shallow 30cm baking dish with baking paper.
Bring vegetable stock, garlic and herbs to the boil in a saucepan. Once very hot, remove from heat and stir polenta through. Stir for 5 minutes or until polenta has absorbed stock and mixture is very thick. Pour into lined tray and refrigerate until cold and set (about 5 hours). Once polenta slab is set, turn out onto a chopping board and cut into thick strips.
Preheat oven to 200*C.
Place polenta chips onto a baking tray and drizzle well with olive oil. Bake for 30 minutes, turning occasionally, until hot and crispy.
Serve hot with vegan aioli or relish, with some cracked sea salt and rosemary.