What to do with polenta? It's just so tasteless. I find it's always better the next day.
Course: Appetizer, Snacks
Cuisine: Italian
Keyword: Blue cheese dip, Polenta chips
Equipment
Baking Tray
Medium to large saucepan
Blender or blending stick
Ingredients
For the polenta
300gpolenta (I used good quality polenta not quick cook but you could use either)
600mlwateror veg stock
1tbspsaltif not using veg stock
knoblargebutter
50gparmesan cheese (optional)
To make the polenta chips
100gdry polenta
sprigfresh rosemary, finely chopped
2tbspolive oil
For the blue cheese dip
100gblue cheese
150mlsour cream or Greek yoghurt
1/2lemon, juice of
1tspsea salt
Instructions
To make the polenta
Using a large to medium sized saucepan, add the stock (or water and salt) and polenta to the pan and bring to the boil.
Simmer, stirring constantly for around 40 to 45 minutes. Remove from the heat, beating in a large knob of butter. Add either parmesan cheese or pesto to flavour it. Eat hot.
To bake the polenta chips
Leave the leftovers of the polenta to form a solid cake. Cut into slices, then chips.
Prepare an oiled baking tray and preheat the oven to 180C.
Sprinkle the dry polenta on to a plate and dip in each 'chip' coating each side.
Place the polenta chips in a single layer in the baking tray.
Sprinkle with the chopped rosemary.
Bake for one hour. When cooked, remove and serve with the dip.
To make the blue cheese dip
Crumble the blue cheese into the cream or yoghurt and blend.