Courgette polenta chips

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

Serves: 4 as a side

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