Vegan Polenta Chips (Hot and Spicy)

Serves 4

Makes 4

105

Chili and Garlic Vegan Polenta Chips

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Ingredients

• Olive oil
• 2 garlic cloves, chopped
• 1 red chilli, chopped
• 1 tbsp finely chopped fresh rosemary, or equivalent dried
• 1 pack instant polenta (I think they’re usually 150g)
• Nutritional Yeast
• 3 garlic cloves, sliced
• 2 400g tins of chopped tomatoes
• 1tsp sugar

Instructions

1. Heat a tablespoon of olive oil and gently cook the chili and chopped garlic until fragrant. Stir in the rosemary and remove from the heat, and pour into a bowl and set aside for later.
2. Bring around 500ml of water to a boil and add the polenta pack slowly, stirring as you go. It thickens quite quickly, but be aware it can start to bubble like a volcano just before it is thick enough, and it if it splashes it hurts (trust me!), so be careful or consider taking it off the heat at that stage.
3. Turn the heat down and stir in the garlic, chili and rosemary mixture, as well as the yeast. Season to taste.
4. Lightly oil a dish and pour the polenta in. Wait until it cools then transfer to a fridge until set. Usually, this only takes around an hour.
5. Heat a couple of tablespoons of olive oil, cook the sliced garlic on a medium heat until fragrant but not colored. Add the tinned tomatoes, sugar, some salt, and pepper and leave to cook for about an hour on a very low heat. Stir occasionally. By the end, it should be a thick, sweet and rich tomato sauce.
6. Slice the set polenta into chip-shapes, and arrange on baking parchment or a greased tray. Spray with cooking oil and bake at 180 degrees until golden, about 45 mins.
7. Serve with the tomato sauce!