Serves 4
Prep Time: 10 mins
Cook Time: 6 hours on LOW or AUTO

Ingredients

• 600ml Ayam™ coconut milk
• 600ml water
• 320g polenta
• 185g tin tuna flakes in olive oil
• 1 tablespoon butter
• 2 tablespoons extra virgin oil
• Salt and pepper

Method

1. In a pot, bring coconut milk, water, salt and pepper to boil.
2. Add polenta slowly whisking continuosly to prevent lumps.
3. Add tuna and butter.
4. Cook until the polenta is smooth and creamy; add water to prevent it from sticking to the pot.
5. Once cooked, remove from flame and set aside.
6. Spread the polenta on a greased tray and cool in the refrigerator for 2 hours.
7. Preheat the oven at 185° C for 10 minutes.
8. Cut the polenta into 5cm x 1cm strips and glaze with some olive oil.
9. Bake for 25 minutes. Turn the polenta chips over and bake for another 25 minutes.
10. For the salted coconut dip, mix together until salt dissolve.
11. Serve with the polenta chips.