Crispy on the outside, creamy on the inside... These polenta chips, served with fresh basil pesto, are a perfect snack for any occasion.
You will need
- 2 litres (8 cups) vegetable stock
- 500 g (3 1/2 cups) instant polenta
- 1 cup nutritional yeast
- 200 g (2 cups) panko crumbs
- Vegetable oil, to deep-fry
- 2 bunches fresh basil, leaves picked
- 155 g (1 cup) pine nuts
- 250 ml (1 cup) olive oil
- 1 clove garlic
- Lemon juice, to taste
- Salt & pepper, to season
2.5 mins to prep
30 mins to cook
Oil a 25 x 36 cm baking tray with olive oil.
Place a large saucepan over high heat and pour in vegetable stock. Bring to the boil, then reduce heat to medium. Gradually pour in the polenta, stirring constantly for one minute until thickened. Then remove it from heat, and stir in nutritional yeast.
Pour polenta into the baking tray and, using a spatula, smooth the top and cover it with baking paper. Place in fridge for 2 hours or until set and firm.
For the pesto, put basil leaves, pine nuts, olive oil and garlic into a blender. Blend for 1 minute or until well combined. Season with lemon juice, salt, and pepper. Set aside.
Remove polenta from the fridge and turn it out onto a chopping board. Trim the edges with a knife and cut the slab into 2 cm strips, then cut each strip into 4 equal pieces.
Place panko crumbs into a bowl and one by one, cover each polenta chip with panko crumbs, setting them aside as you go.
Pour approximately 8-10 cm of vegetable oil into a large saucepan. Bring it to 170°C and, working in batches, cook the polenta chips for 3-4 minutes or until golden brown. Using a slotted spoon, remove them from oil and drain them on paper towels.
Transfer polenta chips onto a serving plate and serve alongside basil pesto.