Crisp almond melba
- 2L water
- 750ml (3 cups) polenta
- 60ml (¼ cup) Parmesan, freshly grated
- salt and freshly ground black pepper, to taste
- 60ml (¼ cup) olive oil, plus extra for greasing
Bring the water to the boil in a large saucepan. When boiling, slowly start adding the polenta while whisking continuously. Reduce to low heat and cook the mixture for 1 minute, whisking continuously. Add Parmesan and season.
Line a large baking dish or baking tray with baking paper and grease with olive oil. Pour the polenta into the dish, smoothing the top with a spatula. Set aside to cool for 1 hour.
When cooled, slice the polenta into ‘chips’. Heat the olive oil in a non-stick frying pan and fry the polenta chips until crisp and golden on each side.
Remove from the oil and drain on kitchen paper. Serve with a chunky tomato sauce.