Polenta and kalamata olive chips with peppered rump steak

These polenta chips are crispy on the outside and creamy in the middle. A great and healthy alternative to potato chips!

Polenta and kalamata olive chips

Ingredients for 2 people

  • 450ml vegetable stock
  • 100gr quick cook dried polenta
  • 30gr stoned black Kalamata olives in brine chopped finely
  • 1/4 red pepper chopped finely
  • 1 tbs chopped parsley
  • salt and freshly ground pepper
  1. Line a square baking tray with clingfilm. Put the vegetable stock into a large saucepan and bring to a boil
  2. Stir the polenta into the stock (stirring continuously) and cook for 2 min or according to the packet instructions until thick.
  3. Remove from the heat and stir in the olives, pepper and parsly. Season with the salt and pepper according to taste.
  4. Pour into the baking tray and level it with the back of a spoon. Set aside for 30 min or until it is cold.
  5. Preheat the oven to 200 C. Remove the polenta from the tin and discard the clingfilm. Cut into 16 chunky chips and tranfer to a non stick baking tray. Bake for 20-25min or until golden.
By | 2017-08-09T17:54:12+00:00 August 21st, 2009|Beef, Cooking|