toddler finger food: vegetable polenta chips

A few days ago I saw some crispy polenta chips here and was instantly inspired. With an un-opened packet of polenta in the pantry and a spare day-time-nap I created these crispy polenta vegetable chips. The colours are gorgeous, and they all have a hint of their individual vegetable flavour but are not over powering, so the fussy eaters should enjoy them too. 

Harry had his with a lovely avocado dip and said to tell you "nom nom nom", or something. 

Ingredients 
Makes around 12 chips, so I recommend doubling the quantity if you are only making one flavour 

Cheese 
1/2 cup polenta 
1 cup water (or veggie stock or milk)  
3/4 cup grated cheese 

Beetroot 
1/2 cup polenta 
1 cup water (or veggie stock or milk)
1/2 cup beetroot puree
1/2 cup grated cheese 

Pumpkin
1/2 cup polenta 
1 cup water (or veggie stock or milk)
1/2 cup pumpkin puree
1/2 cup grated cheese 


Pea and zucchini 
1/2 cup polenta 
1 cup water (or veggie stock or milk) 
1/2 cup pea/zucchini puree
1/2 cup grated cheese 

Olive oil to brush 

Method 

1/ Prepare your vegetable puree/s and set aside. Line an individual tray with baking paper for each flavour. Or use a large tray and divide sections with foil. 

2/ Bring the water/stock/milk the the boil, add the vegetable puree. Gradually whisk in the polenta in a think and steady stream. Add the cheese, and whisk continuously for a couple of minutes or until thick and smooth. 

3/ Pour the polenta into the tray, smooth with the back of a spoon. Place this in the fridge for at least an hour to set. Once set, slice into chips and spray/brush lightly with olive oil. 

4/ Preheat your oven to 200oC. Place the chips on a tray and bake for around 30 minutes, turning half way. The chips should be lightly golden.

Tip: If you are time poor, you can grill these for 2 minutes either side. 

Tip: Using milk or stock will give these more flavour.

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