Time to make:
$0.96 / $0.24 per serve
(at time of publication)
- 3 cups of water
1 reduced-salt chicken or beef stock cube
1 cup instant polenta
1 tablespoon reduced fat table spread
1 ½ tb Italian herbs
Canola or olive oil spray
Place water and stock into a saucepan and bring to the boil. Turn heat down to a simmer and gradually whisk in polenta. Stir for 2–3 minutes or until thickened.
Remove from heat and stir through table spread and herbs. Pour into a 26cm x 16cm baking tin lined with baking paper. Chill for 45 minutes.
Preheat oven to 220ºC. Cut polenta into fingers. Place on baking tray lined with baking paper. Lightly spray with canola oil. Bake for 20–25 minutes or until crispy. Serve hot.
Recipe sourced from www.healthyfoodguide.com.au