Polenta chips with aioli

A slightly more sophisticated take on hot chips, try this polenta version for a satisfying side dish.

Ingredients

2 cups	Stock
2 cups	Water
25 g	Butter
½ tsp	Salt
½ tsp	Chopped rosemary, plus extra for garnish
2 cups	Polenta (Main)
1	Oil spray, for cooking

To serve

½ cup

Aioli

Directions

1. Line a 20cm x 30cm tin with plastic wrap.
2. Place stock, water, butter, salt and herbs in a large pot. Bring to a simmer then, while stirring with a whisk, pour in polenta in a steady stream. Continue to whisk until mixture is thick.
3. Spoon polenta into tin and smooth using a spatula and your hands. (If hands are slightly oily it will make the job easier.) Cover polenta and allow to cool completely.
4. Preheat oven to 200C.
5. Unwrap polenta and cut into even-sized chips. Line a baking tray with paper. Place chips on to paper, spray, and continue to cook until crispy and golden.
6. Serve with aioli or your favourite dips.