Courgette Polenta Chips | Waitrose

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Grate 2 courgettes using the coarse side of the grater.

Scoop the grated courgette into a bowl.

Crush 2 garlic cloves and chop them, then add to the bowl with the courgette.

Heat a large frying pan and add a bit of butter and a splash of olive oil.

Cook the courgette and garlic mixture for about 15 minutes until golden, stirring occasionally to evaporate the moisture.

In a separate pot, bring slightly salted water to a boil.

Add the polenta to the boiling water and stir continuously for about 5 minutes until thickened.

Add the caramelized courgette and parmesan cheese to the polenta and cook for a few more seconds until the cheese has melted.

Turn off the heat and brush a nonstick tin lightly with oil.

Pour the polenta mixture into the tin, spreading it into an even layer.

Allow the polenta to cool for at least half an hour until set.

Once set, turn out the polenta and cut it lengthways down the center, then cut each piece into fingers.

Prepare a baking tray lined with parchment paper and drizzle a little olive oil on it.

Roll the polenta fingers in the olive oil and arrange them in an even layer on the tray.

Bake in the oven for about 25 to 30 minutes until dark golden and crunchy, turning halfway through.

Serve warm.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens