Olive and thyme polenta chips

Crispy, golden polenta chips are the perfect accompaniments to fish, chicken or meat.

Recipe «Olive and thyme polenta chips» presented in category Recipes / Fish, 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: 2 cups Massel chicken style liquid stock, 1/2 cup polenta, 1/3 cup pitted kalamata olives, chopped, 2 tsp fresh thyme leaves, 1/4 cup finely grated parmesan cheese .

Ingredients:

• 2 cups Massel chicken style liquid stock 
• 1/2 cup polenta 
• 1/3 cup pitted kalamata olives, chopped 
• 2 tsp fresh thyme leaves 
• 1/4 cup finely grated parmesan cheese 

Instructions

1. 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.
2. Spoon mixture into prepared pan. Smooth top. Cover. Refrigerate for 2 hours or until firm.
3. 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.