These unusual cheese-and-herb flavoured chips are a crowd-pleaser. Serve with green salad as a light lunch dish, or serve the chips on their own — they make perfect finger food for a party.
190g (1 cup) fine polenta
100g Greek feta cheese, finely grated
1 tsp chopped sage
¼ tsp finely chopped rosemary
60ml (1/4 cup) vegetable oil
100g baby spinach
2 tbsp pine nuts, toasted
2 tbsp shredded basil
1 tbsp extra virgin olive oil
2 tsp balsamic vinegar
1. Line the base and two of a 20cm square shallow baking tin with baking paper, extending the paper over the sides.
2. Bring 750ml (3 cups) water to the boil in a large saucepan over high heat. Add the polenta in a slow, steady stream, whisking constantly, until smooth. Reduce the heat to low and cook, stirring, for 10 minutes or until the polenta is thick and comes away from the side of the pan (the polenta starts coming away after 1–2 minutes but you really need to stir it for the whole 10 minutes to dry it out). Stir through the cheese and herbs and season with salt.
3. Spread into the prepared tin and smooth the top with a wet spatula. Cool to room temperature and allow to set for up to 1 hour, or until completely cool.
4. Use the baking paper to lift the polenta out of the tin. Place the set polenta on a clean work surface and cut away the edges to make a perfect square. Halve the polenta and cut each half into ten fingers.
5. Heat the oil in a non-stick frying pan over high heat. Cook the polenta chips in batches for 8 minutes, turning every 2 minutes, until golden and crisp on all sides. Drain on paper towel. Season with sea salt.
6. Meanwhile, to make the spinach salad, place the baby spinach and pine nuts in a large bowl. Combine the basil, olive oil and vinegar in a small bowl and season with salt and freshly ground black pepper. Drizzle the dressing over the salad just before serving.
7. Serve the polenta chips immediately with the spinach salad.