Crispy Polenta Wedges

These crispy baked polenta wedges are warm, comforting and perfect for cooler nights, paired with a creamy carrot dip.

Ingredients:

Polenta Wedges

• 1 cup instant polenta
• 3 cups vegetable stock
• ½ cup parmesan, grated
• 2 tbsp garlic-infused olive oil
• 1 tsp dried oregano
• Salt and cracked black pepper

Roasted Carrot Herb Dip

• 2 medium carrots, chopped
• 1 tbsp garlic-infused olive oil
• 2 tbsp Greek yoghurt
• 1 tbsp lemon juice
• Handful chopped chives
• Salt and cracked black pepper

Method:

1. Bring vegetable stock to a simmer, whisk in polenta and cook until thick, then stir through parmesan, oregano, salt and pepper.
2. Spread polenta into a lined tray, cool for 10 minutes, then refrigerate for 1 hour until firm.
3. Roast carrots with garlic-infused olive oil at 200°C for 25 minutes until soft and lightly caramelised.
4. Blend roasted carrots with yoghurt, lemon juice, chives, salt and pepper until smooth.
5. Cut chilled polenta into wedges, brush lightly with oil and bake for 25 minutes until golden and crisp.
6. Serve warm polenta wedges with the creamy carrot herb dip.