Our crowd fav from the advent calendar made gluten free. A great snack on their own or delicious served up as a side to go. Dip these in our Harry Styles Sriracha Mayo.
This recipe was created using product from our friends at the Gluten-Free Shop. Check them out for a wide range of Gluten-Free products.
Bring the water to a simmer, add the stock cube and season with Man Grind. Chop the rosemary finely and add to the water.
Add the Gluten-Free quick cook polenta to the water and whisk it in. Continue to stir on a medium heat for 2 minutes, Add the butter, cornstarch and parmesan and stir.
Line a slice tin with baking paper, and use a spatula to scrape out the polenta. You should have a thick consistency, that you can spread evenly into the tray.
Dust the top with a little extra polenta, and pop into the fridge to set. Leave it for at least an hour until nice and firm.
Preheat the oven to 210ºC and cut the polenta into chip shapes.
Lift the chips and dust all edges with a little more polenta. This gives it a great crispy outside.
Place on a lined baking tray and coat with 3 tbsp of oil.
Toss gently and pop into the oven for 25 minutes, turning half way.
Spoon Harry Styles Sriracha Mayo into a dipping bowl.
Dairy Free: Leave out the parmesan and add some nutritional yeast for flavour.
If your after new and creative recipes to use your Pepper & Me products in then our Club is the place for you. For $5NZD a month, we have a library of delicious recipes for you to own your dinner table.