Organic Minty lamb sausages, corn cobs and peas + salad. Boys usually have cut up carrots and capsicum
It's just a taste one 🙂
Rosemary and Parmesan polenta chips
- 2 cups of chicken stock
- 2 table spoons of finely chopped rosemary leaves
- 1 garlic clove, crushed
- 1/2 cup instant polenta
- 1/4 cup finely grated Parmesan
- olive oil spray
Line a baking pan with baking paper
Place stock, rosemary and garlic in saucepan over high heat.
Bring to boil. Reduce heat to low
Add polenta in a slow, steady ******, stirring constantly. Cook, stirring, for 5mins or until thickened.
Stir in Parmesan.
Spread polenta into pan and cover.
Refrigerate for 3hrs or until set.
Preheat oven to 220c/200c fan forced.
Remove polenta from pan and cut into chip sized pieces.
Place on a greased wire rack over a baking paper lined tray and spray with oil.
Bake for 15mins or until golden and crisp.
I make all different kinds using this basic recipe. I will replace Rosemary and Parmesan with chilli or just make plain ones.
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