POLENTA CRISPS WITH BEETROOT BEAN DIP
Great for a picnic or with al fresco aperitifs, you can whizz up this simple dip in no time. The polenta crisps are a little more timeconsuming, but worth the effort, as the flavours are so good together.
SERVES 6, AS A SIDE
For the polenta crisps:
✣ 1 vegetable or chicken stock cube
✣ 125g (4oz) quick-cook polenta
✣ 2tsp dried mixed herbs
✣ 1tbsp olive oil
✣ 50g (1¾oz) Parmesan cheese For the beetroot bean dip:
✣ 400g tin cannellini beans, rinsed and drained
✣ 2tbsp extra virgin olive oil
✣ ½tbsp cider vinegar
✣ ½tsp flaked sea salt
✣ 75g (2½oz) cooked beetroot, not in vinegar, roughly chopped
✣ 1 garlic clove, crushed
✣ 1tbsp mixed seeds
You will need:
✣ Two 35x42cm (14x17in) oven trays, and 4 sheets of baking paper cut to size
1
Bring 500ml (16fl oz) water to a boil and crumble in the stock cube. Pour in the polenta and use a whisk to mix for 6-8 mins until thick. Remove from the heat and stir through the dried herbs and the 30g (1oz) of the grated Parmesan.
2
Divide the mix between 2 sheets of baking paper. Lay a second on top. Roll both out to the thickness of a 20p coin. Move onto the oven trays and peel away the top sheet. Leave for 30 mins.
3
Preheat the oven to 220C/ Gas 7. Brush the oil over the polenta then cut into crisp-sized shapes. Grate over the remaining cheese. 4
Bake for 15 mins until crisp and golden, recut, flip and cook for a further 5 mins. Cool on the tray.
5
For the beetroot bean dip, blitz the beans, olive oil, vinegar and salt together to a paste. Add the beetroot and garlic. Blitz again until smooth.
6
If preparing in advance, store in an airtight container in the fridge.
Before serving, decant into a bowl and top with seeds and a drizzle of olive oil, plus herbs, if liked.