Two-Cheese Polenta Chips with Pesto Dip
These Two-Cheese Polenta Chips from Chef Shellie Froidevaux are a textural delight. Crunchy on the outside, fluffy on the inside, and paired perfectly with a zesty pesto dip. The secret ingredient that transforms these from average to awesome is the generous heap of shredded cheddar and parmesan incorporated into the polenta mixture. Baked in our NN-CF770 3-in-1 Convection Microwave Oven in 30 minutes!
Ingredients
Polenta Chips
- 250 ginstant polenta
- 1 Lvegetable stock
- 50 gparmesan grated
- 100 gcheddar grated
- 1 tspdried oregano
- 0.5 tsprosemary finely chopped
- 2 tbsextra virgin olive oil
Pesto
- 50 gpine nuts
- 0.5clove garlic minced
- 50 gparmesan grated
- 60 mlextra virgin olive oil
- 2 tbsred wine vinegar
- 1bunch basil leaves only
- sea salt
- cracked black pepper
Steps
1) Line a 20x30cm tin with non stick baking paper and set aside.
2) Bring the stock to the boil in a large saucepan. Turn down the heat and slowly whisk in the polenta. Once polenta is thickened add the parmesan, cheddar, oregano and rosemary and stir to combine.
3) Whilst the polenta is still hot, pour into prepared tin, using an offset spatula or the back of spoon, smooth out evently. Place in the fridge for at least 1 hour to chill.
4) While the polenta is chilling, make the pesto. Toast the pine nuts in a dry frying pan. Tip the pine nuts into a food processor, along with garlic, parmesan, extra virgin olive oil, red wine vinegar and basil leaves. Season with salt and pepper and pulse to combine. You want the pesto to be coarse and not completely smooth. Transfer to a serving bowl and set aside.
5) Preheat the oven on convection to 200ºC.
6) Line the metal tray with non-stick baking paper. Cut the polento into chips and brush all sides with olive oil. Arrange on the baking tray in a single layer, leaving gaps between each chip. Bake for 30-35 minutes, or until golden.
7) Serve polenta chips hot with pesto.
Notes
(Vegetarian)
