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Ricotta and polenta chips
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- 1800 g full cream milk
- 80 g white vinegar
- 20 g Parmesan cheese, cut into pieces (2 cm)
- 480 g water
- 1 tbsp Vegetable stock paste (see Tips)
- 150 g coarse polenta (see Tips)
- 2 tsp olive oil, plus extra for drizzling
- 2 sprigs fresh thyme, leaves only
- ½ tsp sweet paprika
- ½ tsp ground black pepper
- per 1 portion
- 2002.5 kJ / 476.8 kcal
- 20.3 g
- 54.3 g
- 19.9 g
- Saturated fat
- 11.4 g
- 1.4 g
- 420.7 mg
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