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    Oven-baked polenta chips. Here’s a quick and easy recipe for our little ones to try, a yummy snack for all the family to enjoy.

    You will need

    • 400 ml organic vegetable stock
    • 150 g quick-cook polenta , plus 2 tablespoons for dusting
    • 40 g Parmesan cheese , plus extra to serve
    • 2 teaspoons dried oregano
    • olive oil
    • Dips of your choice
    1. Bring the stock to the boil and slowly whisk in the polenta, stirring constantly. Add a pinch of salt and, after a few minutes, once thickened, finely grate in the Parmesan and stir in the oregano.
    2. Pour into a greased and lined 20cm square tin and pop in the fridge to chill and firm up, about 1 hour.
    3. Preheat oven to 220ºC.
    4. Cut the chilled polenta into chips and brush with 2 tablespoons of olive oil. Dust with the extra polenta. Arrange on a greased baking tray in a single layer and bake for 30 minutes, or until crisp and golden.
    5. Serve the hot polenta chips with some extra Parmesan grated on top.

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