Polenta Chips with Smokey Aioli
litre of water
Tbsp olive oil
Tbsp dried rosemary
Pinch of pepper
Tbsp nutritional yeast
Roza’s Gourmet Smokey Aioli or Tomato Chutney
Bring the water and stock to the boil in a large pot.
Grease a square dish or baking tin with olive oil.
Once the water is boiling, pour the polenta in gradually while whisking. Continue to whisk until it thickens, add rosemary and nutritional yeast.
Pour polenta mixture into the dish and smooth out the mixture with a spatula.
Cover with cling wrap and refrigerate for at least 2 hours or overnight.
When you are ready to cook, preheat the oven to 200°C.
Remove polenta from the dish and cut it into chip shapes.
Line a baking tray with non-stick baking paper and transfer the chips onto the tray.
Sprinkle salt and pepper on top and bake for 40 mins, turning them over halfway, making sure they are golden brown and crisp on the edges.
Serve with Roza’s Gourmet Smokey Aioli or Roza’s Gourmet Tomato Chutney. If you’re feeling like a bit of both, mix them together for a smoky, creamy and tomatoey hit.