Waitrose

Courgette polenta chips

  • Gluten Free

Ingredients

10g unsalted butter
1 tbsp olive oil, plus extra for brushing and tossing
2 courgettes (about 350g), coarsely grated
1 garlic clove, crushed
½ tsp salt
125g instant polenta
4 tbsp grated parmigiano reggiano

Method

 

1 Brush a 20cm x 25cm baking tin with a little oil. Heat the butter and 1 tbsp oil in a frying pan; fry the courgette and garli...

1. Brush a 20cm x 25cm baking tin with a little oil. Heat the butter and 1 tbsp oil in a frying pan; fry the courgette and garlic for 15 minutes, until soft and golden.

2. Bring 500ml water and the salt to the boil in a large pan. Pour in the polenta; cook for 5 minutes, stirring continuously. Stir in the courgette and cheese, then cook for a further 1-3 minutes, until very thick. Pour into the tin, spreading the mixture out (about 1 cm deep), then set aside for 30 minutes, or until firm.

3. Preheat the oven to 220˚C, gas mark 7. Cut the polenta into chunky chips and toss with a little more oil. Spread out on a parchment-lined baking sheet and roast for 25-30 minutes, turning halfway, until crunchy and golden. Serve warm. SF

This recipe first appeared in the Harvest section of Waitrose Food, August 2016 issue. Download the Waitose Food app for the full issue

  • Preparation time: 10 minutes, plus setting
  • Cooking time: 55 minutes
  • Total time: 1 hour 5 minutes, plus setting

Serves: 4 as a side

Nutritional Info

Typical values per serving:

Energy 1,121kJ
268kcals
Fat 14.8g
Saturated Fat 4.7g
Carbohydrate 26.4g
Sugars 1.7g
Protein 7.3g
Salt 0.3g
Fibre 1.3g

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4 stars

Average user rating Based on 6 ratings

This recipe was first published in Mon Aug 01 17:10:55 BST 2016.