Cheesy polenta chips
- Age: 18–24 months (Toddler meals)
- Texture: Finger food
- Prep: 15 min
- Cook: 35 min
- Makes: 2 adults and 2 children
Ingredients
- 150 g fine polenta
- 750 ml water
- 3 tbsp parmesan, grated
- 2 tbsp olive oil
- 1 tsp dried oregano
Contains: Milk
Method
- Cook the polenta in the water 8 minutes; stir in the parmesan. Spread 1.5 cm deep on a tray and chill until set.
- Cut into chips, toss with oil and oregano, and bake at 220 °C for 25 minutes until crisp outside.
- Cool before serving.
Safety: Cool before serving — the inside stays hot much longer than the outside.
Storage: Fridge 2 days.
Tip: Chips that are soft inside and gluten-free. Serve with tomato sauce to dip.
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