Polenta chips with tomato sauce

Difficulty:  Easy

Serves:  6 or 30 tastes in the classroom

Fresh from the garden:  garden herbs


  • metric measuring scales, cups & spoons
  • medium saucepan
  • chopping board & non-slip mat
  • cook’s knife
  • grater
  • small bowl
  • wooden spoon
  • whisk
  • 20 × 30 cm baking tin
  • plate
  • baking tray
  • tongs serving
  • platter

  • 2 cups vegetable stock
  • 1½ cups milk
  • 1 cup instant polenta
  • ¼ cup finely grated parmesan
  • 20 g butter
  • 1 small handful of mixed herbs (e.g. rosemary, thyme, sage, parsley), finely chopped
  • salt, to taste
  • pepper, to taste
  • 2 tbsp olive oil, plus extra for greasing
  • Tomato sauce, to serve
What to do

·        Set out your ingredients & equipment.

  • Preheat the oven to 180°C.
  • Pour the stock and milk into a saucepan and bring to the boil.
  • Prepare all of the ingredients based on the instructions in the ingredients list.
  • Gradually add the polenta to the boiling stock, whisking continuously for 2–3 minutes.
  • Remove it from the heat and stir through the parmesan, butter, mixed herbs, salt and pepper.
  • Allow it to cool for 10 minutes.
  • Spoon and press the polenta into a lightly greased tin and refrigerate until set (20 minutes).
  • Remove the set polenta from the tin and slice it into 30 or more thick chips.
  • Pour a little olive oil onto the plate.
  • Roll the polenta chips lightly in the olive oil and place them on a greased baking tray.
  • Bake the polenta chips for 20 minutes or until golden and crispy.
  • Remove onto the serving platter using tongs and serve with the Tomato sauce.
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