Preparation time 20 minutes
Cooking time 30 minutes
Makes around 48
400g (14oz) quick-cook polenta 150g (5oz) Parmesan, roughly grated olive oil, to drizzle sweet chilli sauce
you will need
oiled, thin-lipped baking tray, about 1cm (1⁄2in) deep
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1 Bring 1.7-litres (3pt) water to the boil in a saucepan and slowly pour in the polenta, stirring continuously. Cook for 4 to 5 minutes until thick, then stir in 100g (4oz)
of the Parmesan, season well and spread on to the oiled baking tray, smoothing the surface with a spoon. Chill.
2 Once the polenta has set, turn out and cut into chips. Place on a baking tray, drizzle generously with olive oil, sea salt and the remaining Parmesan, and bake for 20 to 30 minutes, until golden. Serve immediately with sweet chilli sauce.
Per serving: 52 calories, 2g fat (0.7g saturated), 6g carbohydrate
This recipe appeared in woman&home magazine in December 2010