Polenta Chips with Pesto Dip

Good Pair Days (Roos Michels) -
  • 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