Ceres Organics Polenta Quick 400g

Description

This polenta cooks up in just 5 minutes, so while you wait, we have a few suggestions on what not to do: don't get lost in The Lord of the Rings, skip painting your nails, and hold off on calling your Mum. Time is precious when you're dealing with this magical cooking corn!

Incredibly versatile, it can be whipped up into a creamy, thick consistency as a rice or mashed potato alternative, or allowed to set and then sliced into tantalizing chips. And since corn is the only ingredient, it's a safe bet for those with gluten sensitivities!

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Try Ceres Organics Polenta Chip recipe:

Ingredients

• 4 cups water (or stock)
• 1 teaspoon salt
• 1 cup Ceres Organics polenta
• 2 garlic cloves, minced
• 1 tablespoon olive oil (plus more to coat chips)
• 1/2 teaspoon dried oregano
• ½ teaspoon dried rosemary
• 1/2 teaspoon paprika
• The perfect dipping sauce: Ceres Organics Mayo + Ceres Organics Sriracha Sauce

Method:

1. In a medium pot, bring water and salt to a boil. Stir in polenta, garlic, olive oil, oregano, and paprika. Cook, stirring frequently, for 45-60 minutes until done (no gritty bits left). If you're using Quick Cook Polenta, this will take about 6-8 minutes.

2. Transfer the cooked polenta to a shallow tray and smooth it out to make the thickness as even as possible. Refrigerate for 30 minutes, until set.

3. Preheat the oven to 180 degrees Celsius.

4. Cut the set polenta into rectangles or wedges about 8cm long. Place the polenta chips on an oven tray lined with baking paper. Lightly coat them with olive oil and bake for 7-8 minutes. Flip them over, lightly cover with more olive oil, and bake for another 7-8 minutes. For extra crispiness, flip them a quarter turn two more times, baking for an additional two minutes each time.

5. Make Sriracha Mayo by mixing 4 tablespoons of Ceres Mayo and 1 teaspoon of Ceres Sriracha together.

6. Once the chips are golden and crispy, remove them from the oven and serve hot with the sriracha mayo for dipping!