Seaweed polenta chips with yuzu mayo

Directions

1Bring chicken stock to the boil.

2Pour polenta into the pot and stir with a whisk until all polenta incorporated with no lumps then remove the pot from heat.

3Add butter and parmesan cheese to the pot, stir and combine.

4Spread mixture onto a small baking tray (22cm x 28.5cm x 3cm) and use a spatula to smooth out the surface.

5Refrigerate for at least 30 minutes until polenta is set.

6Preheat oven to 200 degrees

7Cut polenta chips into 20 pieces and brush oil onto polenta chips.

8Line up polenta chips onto a greased baking tray. Sprinkle Alg Seaweed Tasmanian Wakame and cracked pepper.

9Bake polenta chips for 30 minutes then turn the chips so that the oven so that the other side also get baked until golden brown and crispy. Recommend place the tray on top rack but monitor it closely to avoid getting burnt!

10In the meantime, combine yuzu juice, shichimi togarashi and mayo in a small bowl.

11Serve polenta chips hot with yuzu mayo.

We try to avoid store-bought chicken stock as much as we can. Asian poached chicken or Hainan chicken rice is a regular dish in our household. I like to keep the poaching liquid in the freezer to use it in recipes that calls for chicken stock like this one.