Soft and fluffy on the inside, golden and crispy on the outside, salty and flavoursome thanks to the stock. Just like the ones you love to order at the gastropub, except these will cost you next to nothing to make and they’re baked in extra virgin olive oil instead of fried. This recipe makes a lot, which is great because they’re so moreish everyone is going to eat more than their allocated serve. Alternatively, you can keep the unbaked (cooked) polenta in the fridge for up to 5 days and simply bake a few chips whenever you want them. Do the work once, enjoy throughout the entire week!
Serves 10
+ gluten free
+ vegan
+ egg free
+ nut free
+ soy free
Ingredients
Chicken-style stock cubes or Faux-chicken stock powder
Traditional polenta
Extra virgin olive oil
Method
This recipe can be found on page 122 of our fresh and delicious slow cooker cookbook; Modern Slow Cooker. Truly, this book redefines how you see your slow cooker. If you don't already have this one in your collection, you can check it out here...
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