Crispy, golden polenta chips are the perfect accompaniments to fish, chicken or meat.
- Grease a 19cm (base) square cake pan. Line base and sides with baking paper. Place stock in a saucepan over high heat. Cover. Bring to the boil. Add polenta. Reduce heat to low. Cook, stirring constantly, for 4 to 6 minutes or until polenta is thick. Stir in olives, thyme and cheese. Season with salt and pepper.
- Spoon mixture into prepared pan. Smooth top. Cover. Refrigerate for 2 hours or until firm.
- Preheat oven to 200C/180C fan-forced. Remove polenta from pan. Cut in half to form 2 rectangles. Cut each rectangle into 2cm-thick chips. Place on a baking tray lined with baking paper. Bake for 15 to 20 minutes, turning halfway during cooking, or until golden and heated through. Serve.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set