Rosemary Polenta Chips

IMG_3823Polenta probably doesn’t get as much attention as it’s worth. Sure, you can get that unappetising bowl of slop that is probably the first thing you think of when thinking about polenta, but when it’s set it has a really lovely texture that can go with anything and it’s subtle taste allows it to absorb any flavour you add to it. It can be really yummy! I love these chips because they taste amazing and they’re particularly yummy as a tapas style side dish or flavour-packed lunch. It’s just really nice not to have potato chips! Oh, and did I mention polenta is really rich in carotenoids? (for eye-health and maybe a subtle vegetable tan..)


Serves 1


Polenta (Follow packet instructions for ratio of water to polenta)

1/2 tsp Rosemary

Pinch of Sea Salt

Drizzle of Olive Oil


Follow the instructions on your packet of polenta for ratio of water to polenta and cooking time. My Biona Polenta needed simmering in water for 30 minutes, then setting in the fridge for 30 minutes. Stir through the rosemary while it simmers.

Once the polenta has set, cut into chip sized cubes and fry in a little olive oil to crisp the sides, cooking for about 2 minutes on each side. While you do this, pre-heat the oven to 200°c. When each side has been lightly fried, place on a baking tray and sprinkle with a little sea salt. Bake for 10 minutes then serve.

I thought these were lovely served with my home-made baked beans as a tasty lunch.



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