ROSEMARY & PARMESAN POLENTA CHIPS

Rosemary & Parmesan Polenta Chips image

Provided by Kiwi Kathy

Categories Grains

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 6

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2 cups chicken stock
2 tablespoons rosemary, finely chopped
1 garlic clove, crushed
1/2 cup instant polenta
1/4 cup parmesan cheese, finely grated
olive oil flavored cooking spray

Steps:

Grease a 6cm deep, 19cm square cake tin. Line base and sides with baking paper, extending paper 2 cm from edge of pan on all sides. Place stock, rosemary and garlic in a medium saucepan over high heat. Bring to boil. Reduce heat to low.
Add polenta in a slow steady stream, stirring constantly. Cook, stirring for 5 minutes or until thickened. Stir in parmesan. Spread polenta into prepared pan. Cover. Refrigerate for 3 hours or until set.
Preheat oven to 220 degrees Celsius Remove polenta from pan. Cut in half. Cut each half into 2cm wide chips. Place on a greased wire rack over a baking paper lined baking tray. Spray with oil. Bake 15 minutes or until golden and crisp.
Note: Chips can be frozen, unbaked, for up to one month.
Cooking time excludes the refrigeration time.

Nutrition Facts : Calories 72.4, Fat 3.3, SaturatedFat 1.5, Cholesterol 9.1, Sodium 267.5, Carbohydrate 4.9, Fiber 0.1, Sugar 2, Protein 5.5