I really don’t like polenta, I mean I REALLY don’t like polenta – I’ve never seen the point of the bland, claggy stuff. However, this recipe has changed my perspective. I still don’t like polenta, but I love these polenta chips, they are amazing!
400ml veg stock
150g quick cook polenta plus a bit extra for dusting)
2 tbsp nutritional yeast
2 tsp dried oregano
Bring the stock to the boil and slowly whisk in the polenta, stirring constantly. Add a pinch of salt, and once thickened add the nutritional yeast and stir in the oregano.
Pour into a greased and lined 20cm square tin and put into the fridge to chill and firm up, for about an hour.
Preheat the oven to 220 degrees c (Gas 7)
Cut the chilled polenta into chips and brush with olive oil. Dust with the extra polenta, and arrange on a greased baking tray in a single layer and bake for 30mins, until crisp and golden.