1. Place the vegetable stock and olive oil into an unperforated steam container.
2. Whisk the polenta into the vegetable stock until combined. Place into the steam oven and Steam at 100°C
   for 15 minutes.
3. Stir in the salt and half of the parmesan and place back into the steam oven. Steam at 100°C for 5 minutes.
4. Stir vigorously for 2 minutes, or until smooth and creamy.
5. Spread the polenta into a greased unperforated steam container (DGG20), cool for 10 minutes. Cover and
   refrigerate for at least 3 hours or until firm.
6. Cut the polenta into 6 cm x 3 cm x 3 cm chips. Lightly coat with olive oil, toss in the remaining parmesan and
   arrange on a universal tray.
7. Place the tray into the oven on shelf level 2 on Fan Plus at 240°C with Crisp function activated. Bake for
   20-25 minutes, or until crisp.

1. Combine all ingredients in a bowl then place the tomatoes onto a universal tray.
2. Place the tray into the oven on shelf level 2 on Fan Plus at 130°C with the Crisp function activated. Cook for
   60-90 minutes, or until the tomatoes have softened and shrivelled slightly. Set aside.

1. Add all ingredients into a blender and blitz until smooth. Set aside in the fridge until needed.

1. Pipe or spoon the whipped cheese on each polenta chip. Top with a teaspoon of basil pesto and finish with
slow roasted tomatoes and fresh basil leaves.

Induction

• Polenta can be cooked on an induction cooktop. Cook, stirring often, on medium heat, induction setting 4. Add 1 cup of water to the polenta, or more if required for desired consistency.

Oven with AirFry 

• Miele’s new AirFry function (available in selected ovens) creates crispier results compared to using the regular Fan Plus setting.
• The polenta chips can be cooked using the same setting as above but using AirFry. Cooking times may be reduced.

Combi steam pro oven

• The polenta chips can be cooked in the combi steam Pro oven. Place the tray in the oven on shelf level 2. Set the oven on Combi mode: Fan Plus at 240°C with 0% moisture. Bake for 30-40 minutes, or until crisp.

Warming drawer

• The tomatoes can be roasted on Food setting 5 for 4 hours.

• Polenta and Roma tomatoes can be prepared the day prior to serving and kept refrigerated until required.
• Polenta can be cooked on an induction cooktop. Cook, stirring often, on medium heat, induction setting 4.
  Add 1 cup of water to the polenta, or more if required for desired consistency.
• The polenta chips can be cooked in the combi steam Pro oven. Place the tray in the oven on shelf level 2.
  Set the oven on Combi mode: Fan Plus at 240°C with 0% moisture. Bake for 30-40 minutes, or until crisp.
• The tomatoes can be roasted in the warming drawer on Food setting 5 for 4 hours.