Polenta and Swiss chard chips with rich tomato sauce

Polenta and Swiss chard chips with rich tomato sauce

By
From
Good Better Green
Serves
4-6

This is usually a hit with kids and very easy to make, but requires a little planning ahead. The polenta needs to be made and then cooled completely before being cut and roasted. If you can’t find chard, use any dark leafy green of your choice.

Ingredients

Quantity Ingredient
200g swiss or rainbow chard, washed well
a little butter
1 medium onion, peeled and finely diced
1.375 litres boiling water
280g medium or coarse polenta
melted coconut oil or ghee, or grapeseed oil, for brushing
sea salt
freshly ground black pepper
1/2 quantity rich tomato sauce, warmed, to serve

Method

  1. Cut the stalks off the chard leaves, chop them into small pieces and set aside. Chop the leaves into bite-sized pieces and set aside, separately.
  2. Melt the butter in a large, deep saucepan, add the onion with a pinch of salt and sweat over a medium heat. Add the chard stalks and sauté for 5–10 minutes until tender, then add the leaves and sauté for a minute longer.
  3. Add the boiling water to the pan and stir in the polenta. Whisk until thickened, then stir in 1 teaspoon salt and some pepper, cover and cook over a low heat for 10–20 minutes. Pour into an ovenproof dish and flatten with the back of a metal spoon to an even thickness of about 3cm or, if your dish is large enough, 1.5cm. Leave to set and ideally refrigerate for a few hours.
  4. Preheat the oven to 200°C.
  5. When the polenta is completely firm, cut into “chips” about 1.5 x 1.5cm thick and 8cm long. Place all the chips on a baking tray close together and brush on all sides with melted coconut oil, ghee or grapeseed oil.
  6. Spread the chips out a little and roast in the oven for about 1 hour, until golden and crunchy on the outside, carefully turning them with a spatula after 30 minutes. Serve hot with the warmed Rich Tomato Sauce.
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