Name: Sundried Tomato & Fetta Polenta Chips
Total time: 50 min
Yield: 18
Ingredients: 3 cups (750ml) chicken or vegetable stock; 1 cup (170g) instant polenta; 30g butter, chopped; ½ cup (40g) finely grated parmesan; 90g sundried tomatoes, no added oil, chopped finely; ⅓ cup chopped basil leaves; 100g fetta, crumbled; olive oil cooking spray; to serve: sea salt flakes; SALSA VERDE; 2 tbsp red wine vinegar; 2 tbsp capers, chopped coarsely; 1 eschalot, chopped finely; ½ cup basil leaves, chopped coarsely; 1 cup flat-leaf parsley leaves, chopped coarsely; ½ cup (125ml) extra virgin olive oil

VMG Recipes