Ingredients
- 2 cups vegetable stock
- 1 tbls ginger juice (from grated fresh ginger
- 1/2 cup fine polenta
- 2 tsp Sea salt
- Grapeseed oil for deep frying
Method
- Gently bring the stock and ginger juice to a simmer.
- Then slowly pour in the polenta in a thin line, whisking constantly. It will get quite thick and start to bubble like volcanic lava.
- Add the salt and turn down the heat and keep whisking for about 5 mins.
- Pour into a greased tray and set in the fridge. This will take about 30 mins. (You want thick chips so make sure the polenta is about an inch high in the tray).
- Take out of the fridge and slice chips into fingers about an inch wide and 5cm long.
- Deep fry in a wok until brown and mcrunchy.
- Drain on absorbent paper and serve with the Tempeh Burger.