Corn chips with salsa roja

Corn chips

• 50 g Parmesan cheese, cut into pieces (3 cm)
• ½ tsp mustard powder
• ½ tsp ground paprika
• 190 g polenta
• 110 g baker's flour
• 1 tsp sea salt
• 1 tsp baking powder
• 120 g milk
• 50 g olive oil
• 1 tsp tamari

Salsa roja

• 30 g brown onion
• 1 garlic clove
• ½ - 1 tsp dried chilli flakes, to taste
• 300 g fresh tomatoes, blanched, skins removed, deseeded and cut into halves (see Tips)
• 1 tsp Vegetable stock paste (see Tips)
• 15 g olive oil
• ½ tsp salt