Polenta chips

Serves 4.

2 tsp Belazu Vegan Pestorissa

160g polenta flour

40g Greek yoghurt

30ml whole milk

60g unsalted butter, diced

40g Italian hard cheese, grated

500ml hot water with vegetable stock

Salt and pepper to taste

Adults need around 2000Kcal/8400kJ a day

Typical values per portion: Energy 354Kcal/1480kJ

1. Mix the yoghurt, pestorissa and milk together and season.

2. Line a tray with parchment paper.

3. Heat 500ml of water with the vegetable stock. Bring to the boil, then slowly pour in the polenta.

4. Reduce the heat to low and cook for 3 minutes, stirring constantly, until the polenta is smooth and thick. Add the butter a few cubes at a time. Add the Italian hard cheese and some salt. Cook for another 5 minutes.

5. Transfer to the tray and use a wet spatula to spread the polenta out evenly. Lay another sheet of baking paper on top and press down lightly.

6. Set aside to cool before transferring to the fridge for 2 hours or overnight. Flip the polenta out of the tray on to a chopping board and cut into chips each measuring approximately 10cm x 2cm.

7. Deep fry the chips for 4 minutes until golden and serve with the pestorissa and yoghurt dip.