Polenta Chips with Savory Cashew Dip

These baked polenta chips are perfect as an appetizer, side dish or snack. Made with almond milk created in the NutraMilk- they are crispy on the outside and soft and creamy on the inside.

Served with this savory cashew dip – they are a total crowd pleaser! Enjoy!

INGREDIENTS

• 4 cups almond milk made with the NutraMilk
• 1 cup instant polenta
• 1 cup finely grated parmesan (regular or vegan)
• 1/4 cup finely chopped fresh chives
• 4 fresh rosemary sprigs
• Extra polenta, to dust

For cashew butter dip

• 1/2 cup cashews
• 1/8 teaspoon Pink Himalayan salt (optional)
• 1 clove garlic
• ½-¾ cup water
• ¼ cup vegetable oil
• 1 tbsp. lemon juice, fresh
• 1 cup of ketchup

For almond milk

• 1 cup (150g) almonds
• 1 quart (946ml) water
• 1/8 teaspoon Pink Himalayan salt (optional)

INSTRUCTIONS

• Start by making fresh almond milk with the NutraMilk:
• Place almonds in the NutraMilk container.
• Press Butter cycle, set for 7 minutes.
• Press Start.
• Add water and replace lid.
• Press Mix (do not change the default Mix time)
• Press Start.
• Press Dispense, open spigot and fill your container with almond milk.

• Making cashew butter dip
  • Place cashews and salt in the NutraMilk container.
  • Press Butter cycle, set for 5-6 minutes.
  • Press Start.
  • Open the container lid.
  • If necessary, set for an additional 1-2 minutes for a creamier butter.
  • Add the rest of the ingredients except for ketchup-press butter cycle for 1 minute until smooth and creamy. Add water little by little until you reach desired consistency.
  • Add ketchup and press butter cycle and start, until all is well combined.
  • Refrigerate until ready to serve with polenta chips.

• Grease a 30 x 20cm slice pan and line with baking paper, allowing the paper to overhang the long sides.
• Bring almond milk to boil in a saucepan over medium-high heat. Add polenta in a thin, steady stream, stirring constantly with a wooden spoon, until incorporated. Reduce heat to low and cook, stirring constantly, for 3-5 minutes or until mixture thickens and polenta is soft. Stir in parmesan and chives. Season.

• Pour polenta mixture into prepared pan and smooth the surface. Set aside for 20 minutes to cool. Cover and place in the fridge for 4 hours or overnight to set.

• Preheat oven to 200C/180C. Grease a large baking tray and line with baking paper. Turn set polenta onto a board and cut into 24 chips.

• Dust with extra polenta. Place on prepared tray and spray with oil. Add rosemary. Bake, turning chips halfway through, for 1 hour.

• Serve with cashew dip. Enjoy!

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Taste Au.