From Vegetarian, Murdoch Books, 2011.
Polenta chips! I was not too sure about this one working but, naturally, had to give it a go.
I grated 250g of pumpkin. I measured out 250g of semolina. I placed 750ml of water into a saucepan with a stock cube and brought it to the boil. I added about a teaspoon of salt and the grated pumpkin.
The heat was turned down now and the semolina was added bit by bit, steadily whipping it to prevent it lumping. Now it was stirred with a wooden spoon for about 15 minutes. It became very thick and difficult to stir but needed to be stirred continuously. It eventually came away from the side of the pan so was ready and was turned off.
Now about 30g of butter was added with about the same amount of grated parmesan. These were stirred in with a tablespoon of chopped parsley and a teaspoon of chopped rosemary. The mixture was now spread on an oiled pan to about a 30cm x 20cm shape. It was left to cool and then placed in the refrigerator for a couple of hours.
The cold mixture was tipped out of the pan onto a cutting board and cut into chip shapes. These were cooked in hot oil until browned. They were delicious. A herb mayonnaise was made with chopped parsley and basil for dipping the chips. It was not really necessary as the chips were fine on their own.
Ease of cooking: ✔✔✔