Cheesy Polenta Chips
These Cheesy Polenta Chips are super simple to make and are perfect as a snack or side to your favourite family meal. They are also freezer friendly and Thermomix instructions also included.
Servings: 6 people
- 70 grams parmesan cheese grated
- 100 grams tasty cheese grated
- 2 cloves garlic crushed
- 1250 mls vegetable stock
- 250 grams polenta
- 50 grams butter
- pinch salt
Line a 34cm x 24cm tray with baking paper and set aside until needed.
Place the vegetable stock into a large saucepan and bring to the boil on your cooktop.
Reduce to a medium heat and slowly add the polenta to the boiling water, whisking as you go.
Once all the polenta has been added, whisk for 3 – 4 minutes to cook.
Remove the saucepan from the cooktop and working quickly, add the grated tasty and parmesan cheese, crushed garlic, butter and salt and mix with a large spoon to combine.
Transfer the mixture to your prepared baking tray and use the back of a spoon to spread and flatten before popping another piece of baking paper on top and carefully smoothing it further.
Place the tray into the fridge for one hour to chill until it’s completely cooled.
Preheat your oven to 200°C.
Once completely cooled, cut into ‘chip’ size pieces and transfer to two non-stick baking trays to cook for 25 – 30 minutes or until the Polenta Chips are golden.
You can freeze these Cheesy Polenta Chips, I prefer to freeze them after baking.
To reheat, place onto an oven tray and cook for 10-12 minutes at 190 degrees - fan forced.
This recipe can be doubled, you will need a second baking tray.
Calories: 340kcal | Carbohydrates: 37g | Protein: 12g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 43mg | Sodium: 1178mg | Potassium: 87mg | Fiber: 1g | Sugar: 2g | Vitamin A: 996IU | Vitamin C: 0.3mg | Calcium: 261mg | Iron: 1mg