Polenta chips

Once polenta cools and hardens, you can make these moreish ‘chips’ from Liliana Battle's book, 'Easy Home Cooking Italian Style'. These are baked, so they’re much healthier than regular chips, and naturally gluten-free.

  • 15 mins preparation
  • 35 mins cooking
  • 2 hrs marinating
  • Serves 6
  • Print


Polenta chips
  • 2 cup milk
  • 2 cup chicken stock
  • good pinch of salt
  • 1 1/2 cup quick cook polenta
  • 1/2 cup grated parmesan
  • olive oil
  • 1 tablespoon fresh rosemary, finely chopped
  • sea salt


Polenta chips
  • 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.

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