• Ingredients:
  • For the chips:
  • 2 tsp olive oil
  • 1 garlic clove, peeled and chopped
  • 1 fat red chilli, deseeded and chopped
  • 400ml vegetable or chicken stock (reduced salt)
  • 100g instant polenta (or fine cornmeal)
  • 6 or 7 black olives, pitted and chopped
  • 1 sprig rosemary, roughly chopped
  • 1 tbsp chopped parsley (fresh or frozen)
  • Freshly ground black pepper
  • Spray oil
  • For the sauce:
  • 400g tin chopped tomatoes with herbs
  • 1 tsp dried oregano
  • 2 tsp red or white wine vinegar
  • Freshly ground black pepper

Crispy, crunchy, unusual. Lunch, snack, starter, pre-dinner nibble. Counts towards your SixFix of vegetables and wholegrain. What more do you need to know before you try the recipe?!

Method

Line a small baking tray (approx 24 cm x 16 cm) with non-stick baking paper.

Place a small saucepan over a medium heat and add the oil. Once hot, add the chilli and garlic and fry for a minute. Pour in the stock and then add the polenta in a steady stream, stirring as you go. Lower the heat and cook for about 5 minutes, stirring constantly.

Remove the pan from the heat and stir in the olives, herbs and pepper.

Tip the polenta into the prepared tray. Smooth over the top with a spatula. Then give the tray a shake to make sure the polenta is in an even layer. Allow to cool completely (in the fridge is you want them quickly).

Preheat your oven to 200 degrees.

Whilst the polenta is cooling, place the tomatoes, herbs, pepper and vinegar in a medium saucepan and bring to the boil. Turn down the heat and leave to thicken for about 20 minutes.

Once cooled and set, turn out onto a board and slice in half then cut each half into approx 8 thin chips. Reusing the same baking paper, place on a larger baking tray and spritz with oil. Add the chips and again spritz with oil. Bake in the oven for 20 – 30 minutes until golden and crisp.

Serve the chips with the warm herby tomato sauce.