Polenta Chips with Smoky Tomato Relish
It’s hard not to dig straight in to these scrumptious morsels. A cheesy, garlicky, crunchy polenta chip with a tangy barbecue relish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbqsinthehills.com.au.
Cooking tools:
- Grill
- Baking dish
- Skillet
- Saucepan
- Baking pan
- Cutting board
- Chef's knife
- Whisk
- Spoon
- Pastry brush
- Plastic wrap
- Oven mitt
- Refrigerator
- Plate
Ingredients
- 5 ½ l litre chicken stock
- 375 g grams instant polenta
- 2 garlic cloves, crushed
- ¾ cup cup grated Parmesan cheese
- 1 tbsp tablespoon finely chopped rosemary leaves
- Olive oil
- Sea Salt
- ½ brown onion, sliced into 1cm thick disks, keeping layers intact
- 1 tsp teaspoon olive oil
- 4 ripe tomatoes
- 1 long red chilli
- ½ cup cup balsamic vinegar
- ½ cup brown sugar
- 1 garlic clove, crushed
- Freshly ground black pepper
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