TV Snack: Polenta Slices
A healthy snack TV evenings: crispy polenta slices with fresh herbs and sour cream for dipping.
| Ingredients (4 servings) | ||
|---|---|---|
| 2 | twigs | rosemary (small) |
| 4 | twigs | thyme |
| 300 | vegetable stock | |
| 3 | tablespoon(s) | butter |
| 150 | polenta | |
| salt | ||
| 20 | grated parmesan | |
| freshly grated nutmeg | ||
| freshly ground pepper | ||
| oil for the tray | ||
| sour cream for dipping to taste | ||
- Finely chop rosemary and thyme. Use a saucepan. Bring the vegetable stock, 300 ml of water, a tablespoon of butter and a pinch of salt to the boil.
- Stir in the polenta and bring to the boil. Allow to swell for about six minutes over a very low heat while stirring.
- Stir in the grated Parmesan cheese and chopped herbs and season the mixture with nutmeg, salt and pepper. Then spread it on an oiled baking tray. Thickness should be around one and a half centimetres. Leave to cool for about an hour.
- Cut the polenta into small triangles. Heat the remaining butter in a non-stick frying pan. Fry the slices, turning them, until golden brown. Serve with sour cream for dipping.