Polenta chips with salsa verde
INGREDIENTS
3 cups chicken or vegetable stock
1 cup instant polenta
30g butter, chopped
½ cup finely grated Parmesan
90g sun-dried tomatoes, no added oil, finely chopped
¹/³ cup chopped basil leaves
100g feta, crumbled olive oil in a spray bottle
2 tbsp red wine vinegar
2 tbsp capers, coarsely chopped
1 shallot, finely chopped
½ cup basil leaves, coarsely chopped
1 cup flat-leaf parsley leaves, coarsely chopped
½ cup extra virgin olive oil
to serve: sea salt flakes
METHOD
1 Bring the stock to the boil in a large deep saucepan; add the polenta in a thin, steady stream, whisking until the mixture comes to the boil. Reduce the heat to low; cook, stirring with a long-handled wooden spoon or whisk, for 10 minutes until the mixture is soft and thick. Stir in the butter, Parmesan, sun-dried tomato and basil.
2 Grease a deep 20cm square cake tin; line the base and sides with baking paper.
Spread half the polenta mixture over the base of the tin and scatter with half the feta. Spread the remaining polenta over the feta; scatter with the remaining feta, pressing in gently. Cover the tin and refrigerate for 3 hours to firm.
3 Preheat a 7.3L capacity air fryer to 200°C for 3 minutes.
4 Turn the polenta out onto a board and cut it into 18 chips. Spray generously all over with olive oil.
5 Spray the air fryer basket with olive oil. Taking care, place the polenta chips in the basket; cook for 15 minutes, turning halfway through the cooking time, or until golden-brown and crisp.
6 Meanwhile, to make the salsa verde, combine all the remaining ingredients in a bowl.
7 Sprinkle the polenta chips with sea salt flakes and serve with the salsa verde.