Cooking Instructions
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Step 1
Put stock in a large saucepan, bring to a boil then turn heat to low. Gradually add
Polenta (2 3/4 cups)
and
Dried Oregano (1 Tbsp)
into
Vegetable Stock (7 1/2 cups)
stirring constantly.
Step 2
When the polenta has absorbed a lot of the liquid and becomes thicker, add
Grated Parmesan Cheese (1 cup)
and
Unsalted Butter (1/3 cup)
. Season with
Sea Salt Flakes (to taste)
and
Freshly Ground Black Pepper (to taste)
if needing extra flavor.
Step 3
Generously spray a deep baking tray with
Nonstick Cooking Spray (as needed)
. Pour polenta into it, cover with baking paper and smooth out the surface. Put polenta into the fridge for 1-2 hours, until chilled.
Step 4
Take polenta out and flip over onto a cutting board, cut into finger size pieces, and spray
Nonstick Cooking Spray (as needed)
on both sides.
Step 5
Preheat the oven to air-fry mode at 220 degrees C (425 degrees F).
Step 6
Mix extra polenta and grated parmesan in a small bowl. Coat polenta evenly with the mix.
Step 7
Put coated polenta chips, evenly spaced onto the air-fry tray. Bake on shelf 3 (middle of the oven) for 13-15 minutes or until polenta chips are golden brown.
Step 8
Serve with
Aioli Sauce (to taste)
.
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