Polenta Chips

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

olive oil

pinch salt

 

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.

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