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Ingredients
Method
- 400ml veg stock
- 150g quick-cook polenta
- 40g grated parmesan
- 2 tsp dried oregano
- Olive oil
- For the Dip
- 60g pine nuts, toasted
- ½ clove of garlic
- 50g parmesan
- 1 bunch of basil
- 60ml olive oil
- 2 tbsp white wine vinegar
- Whisk the polenta into the hot stock, season, and once thickened stir in the grated parmesan and oregano. Pour into a greased tin and pop in the fridge to firm up - about an hour will do. Meanwhile, make the dip by pulsing the ingredients in a food processor until coarse. Season and tip into a serving bowl.
- Preheat the oven to 220C. Cut the firm polenta into chunky chips and brush with olive oil. Dust with a little more polenta then bake on a tray for 30 mins, until golden and crisp. Serve with extra grated parmesan on top and the pesto sauce on the side.
10 mins
4 serving
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