Ingredients
2 cups chicken stock
2 cups boiling water
250g instant polenta
½ cup parmesan
shaved
olive oil spray
2 tbsps olive oil
3 cloves garlic
crushed
1 tin (400g) chopped tomatoes
½ tsp smoked paprika
¼ tsp dried chilli flakes
Equipment
- 1 Shallow baking tray
- 1 Baking paper
- 1 Whisk
- 1 Large pot
- 1 Wooden spoon
- 1 Medium saucepan
- 1 Grill
Instructions
- Line a shallow baking tray with paper and set aside.
- Bring the stock and water to the boil and then gradually whisk in the polenta in a thick and steady stream.
- Remove from heat and add parmesan. Whisk for a couple of minutes or until smooth.
- Pour the polenta onto the prepared tray and smooth with the back of a wooden spoon. Place this in the fridge for at least an hour to set.
- To make the sauce, heat the olive oil in a medium saucepan over medium heat. Add garlic and cook, stirring, for 1 minute.
- Add tomatoes, paprika and chilli flakes, lower heat and let the sauce simmer for about 15 minutes or until thickened.
- Once set, slice the polenta into chips and spray lightly with olive oil.
- Heat the grill to high and cook the chips for a few minutes each side until golden.
Notes
Tip
As soon as you pour that polenta, makes sure you soak the pot. Polenta is a nightmare to wash up.
Tip
You can make a double quantity of the sauce and freeze some for next time.
