Polenta corn chips

My happy mistake…. DELISH with a light salsa or guacamole, and ridiculously easy to make.

3 cups of polenta
3 cups of vegetable stock
100g butter (or a couple of glugs of olive oil will also do fine)
Smoked paprika
Salt and pepper

Heat the stock on the stove and pour in the polenta while stirring. I always keep extra water nearby, and just keep stirring. This isn’t the kind of thing that you can walk away from, as the polenta will soak the water up FAST so you need to keep an eye on it and keep stirring it.

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You want it to get to about the consistency of whipped potato, so that it’s coming away from the bottom of the pot when you stir it, but still has moisture (so you can pour it into the baking tray and it will still spread out).

Once it gets to this consistency, taste it. If it is still grainy then you need to add a little bit more water and keep stirring it, until it is a soft consistency. This is when you want to add your butter or olive oil.

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Once it’s at the right consistency and texture pour it into a baking tray, cover, and leave to the side to cool. If possible leave in the fridge overnight.

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Once it is cooled and set, cut it up into small fingers and add them to a sandwich press or grill.

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They only take about 3-4 minutes, keep an eye on them.

Remove, serve with salsa and quacamole.

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