Polenta Chips

clock 15 minutes + 35 minutes bowl Serves 6


  • 2 cups milk
  • 2 cups chicken stock
  • 1 1/2 cups quick cook polenta
  • 1/2 cup grated parmesan
  • Olive oil
  • 1 tbsp fresh rosemary, finely chopped
  • Sea salt
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  • 1. Grease a 25cm x 16cm rectangular oven tray and line with baking paper. Put your polenta into a jug.

  • 2. Put the milk, stock and salt into a medium saucepan and heat until almost boiling.

  • 3. Get your whisk, and pour the polenta into the hot milk/stock mixture in a steady stream while constantly whisking away. This helps prevent any lumps. Keep stirring until polenta is cooked and thickened (about 3 minutes).

  • 4. Remove from heat, stir in the Parmesan and then pour into the prepared baking tray. Refrigerate for 1-2 hours, or until set. You can do this step the day before to make things easier.

  • 5. Preheat oven to 200°C.

  • 6. Turn the set polenta out onto a cutting board and cut into chip shapes. Place onto lined baking trays and brush with a little olive oil (or spray with olive oil spray).

  • 7. Bake for 25–30 minutes. When they’re ready the edges will look crispy and charred. Sprinkle with rosemary and sea salt. Serve hot.

  • Tips:

  • If you want a bit more rosemary flavour, add in a teaspoon of finely chopped rosemary into the milk and stock mixture, just before you add in the polenta.

  • To make these vegetarian friendly, simply swap the chicken stock for chicken style stock, or vegetable stock.

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