Polenta Chips

These polenta chips are a winner in our household! Golden and crisp on the outside and soft and fluffy on the inside. The rosemary and parmesan cheese add to the delicious flavour hit.

Polenta Chips

Dee's Home Kitchen


  • 1 litre vegetable stock
  • 250 g polenta
  • 1 tbsp olive oil plus extra for greasing
  • 1 tbsp rosemary finely chopped
  • 4 tbsp parmesan cheese grated


  • Bring vegetable stock to boil in a saucepan on medium heat.
  • Once stock is boiling, add oilve oil and polenta. Stir continuously with a wooden spoon for approximately 8-10 minutes, until mixture is thick and creamy.
  • Turn off heat and stir through rosemary and grated parmesan cheese.
  • Immediately pour mixture into a brownie tin lined with baking paper.
  • Refrigerate for at least one hour, to firm.
  • Preheat oven to 220ΒΊ celsius.
  • Remove polenta from fridge and cut into chip-sized chunks.
  • Line two baking trays with baking paper and brush lightly with olive oil.
  • Spread chips out on trays (do not overcrowd).
  • Cook for approximately 30-40 minutes (turning chips over halfway through), until golden and crispy on the outside and fluffy on the inside.

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