| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Servings |
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Instructions
- Heat water/stock/cube in a small saucepan over low heat, add polenta and stir constantly until combined and thickened.
- Pour the polenta into a lined tray or container - spread flat to approximately 1 cm thick. Place in fridge and allow to set for 1 hour.
- Preheat oven to 200 degrees. Remove from fridge and cut polenta into chip size lengths. Place in a baking tray and drizzle with oil and sprinkle the chopped rosemary leaves on top. Flavour with cracked salt and pepper then bake in the oven for 40 minute, turning polenta chips over after 20 minutes.
- Serve with sweet chilli dipping sauce and or grated, fresh parmesan cheese
Recipe Notes
Equipment
Chopping Board
Small Knife
Small saucepan
Baking tray
Measuring Cups and spoons
Optional Extra's
Serve with grated parmesean cheese
Serve with you choice of favourite dips - basil pesto, aioli or sweet chilli
Adult Assistance
Using the oven
Using the hot plate for the saucepan
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