Polenta Chips

Ingredients

Polenta
2 Cups raw polenta (milled)
2 Cups water
Pinch of Sea/ Himalayan Salt
Herbs of choice (i love fresh Rosemary)
Olive oil

Cashew Cheese
60g Cashew nuts (soaked for at lest 2 hours)
1 tbsp Raw Apple Cider Vinegar
1/2 tsp Sea/Himalayan Salt
filtered water (as needed)
Chives

Method
Boil water in a pot and add the milled polenta, salt and herbs
Stir until it becomes quite thick (you can remove from heat as it will start bubbling up as it becomes hotter)
Remove and keep in pan or put in square tray, if you need that particular shape, let cool for 2 hours
Once cooled, remove from tray or pot and slice in thick chunks, resembling chips
Place in the oven tray with olive oil and extra rosemary on top, if you like, and let it become crispy!Get ready to serve with Sour Cream

Sour Cream Method
Drain cashews and place in food processor
Add ACV and salt and blend. Add 1 tbsp of water at the time to make the consistency less thick.
Chop the chives and add to the cream once you are happy with its consistency.

V / GF

Photo credit: Mark Dyer
Styling: Debora Di Donato