Baked polenta chips and cheesy dip
What to do with polenta? It's just so tasteless. I find it's always better the next day.
For the polenta
- 300 g polenta (I used good quality polenta not quick cook but you could use either)
- 600 ml water or veg stock
- 1 tbsp salt if not using veg stock
- knob large butter
- 50 g parmesan cheese (optional)
To make the polenta chips
- 100 g dry polenta
- sprig fresh rosemary, finely chopped
- 2 tbsp olive oil
For the blue cheese dip
- 100 g blue cheese
- 150 ml sour cream or Greek yoghurt
- 1/2 lemon, juice of
- 1 tsp sea salt
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