Oven-baked rosemary polenta

Theres a new chip in town. Try these golden polenta chips baked with cheese and fresh herbs.

Recipe «Oven-baked rosemary polenta» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 2L water, 2 tsp salt, 310g instant polenta, 25g butter, 1 tbsp coarsely chopped fresh rosemary , 45g shredded vegetarian hard cheese or parmesan, Salt & freshly ground black pepper, 80ml extra virgin olive oil .

Ingredients:

• 2L water 
• 2 tsp salt 
• 310g instant polenta 
• 25g butter 
• 1 tbsp coarsely chopped fresh rosemary 
• 45g shredded vegetarian hard cheese or parmesan 
• Salt & freshly ground black pepper 
• 80ml extra virgin olive oil 

Instructions

1. Line the base and sides of a 20 x 30cm (base measurement) baking pan with plastic wrap. Place the water and salt in a large saucepan over high heat. Bring to the boil.
2. Gradually add polenta in a thin steady stream, stirring constantly with a wooden spoon until incorporated. Reduce heat to low and cook, stirring constantly, for 4-5 minutes or until polenta thickens and leaves the side of the pan. Remove from heat. Stir in butter, rosemary and half the parmesan. Season with salt and pepper. Spoon into prepared pan and smooth the surface. Set aside for 1 hour to cool.
3. Preheat oven to 200C. Turn the polenta onto a clean work surface and cut into 8 rectangles. Cut each rectangle in half diagonally. Place the polenta triangles, in a single layer, on a large baking tray. Drizzle with oil and sprinkle with the remaining parmesan. Bake in preheated oven for 15-20 minutes or until golden brown and heated through. Serve immediately.