Polenta Chips

I have attempted polenta in the past, however unsuccessfully.  So, when I saw several recipes for Polenta in donna hay magazine, I attempted yet one more time.  Polenta is so, so easy.  I don't know what I was afraid of.  I served these chips with Isaac's favorite chicken dish and some roasted brussel sprouts and everyone in my house was perfectly happy with their meal!  I love when that happens!

These would make a really good nosh before the Halloween mayhem starts on Sunday night. I am loading my kids up on protein and veggies all day.  Boycotting sugar this weekend for fear of what's to come!

Happy Halloween, everyone!

Polenta Chips
adapted from DH issue 51

ingredients:
3 1/2 cups homemade chicken stock
1 cup instant polenta
30g butter
1/4 cup grated Parmesan
sea salt
fresh herbs

instructions:
• place the stock in a heavy duty pan. bring to a boil.
• gradually whisk in the polenta.  you want to add slowly, whisking the whole time.  otherwise you will get lumps and you can't get the lumps out.
• cook 2-3 minutes or until thickened.
• remove from heat and add the Parmesan, salt, and a little pepper.
• spread mixture into a lightly greased baking pan (i used a quarter sheet pan).
• refrigerate for about 30 minutes or until set.
• slice into strips.
• preheat oven to 425*. brush strips with a little olive oil.  place on lightly greased tray and bake for 20-25 minutes or until golden brown

these are also really good with a side of homemade marinara!