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Polenta Chips

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  • 1 litre stock vegetable or chicken
  • 250g polenta
  • 40g parmesan
  • 40g grated asiago
  • 20g butter
  • Smoked paprika (optional)
  • Salt & pepper to taste
  • Chopped rosemary, sage or dried
  • Oregano to taste
  • Oil to fry


Bring the stock to the boil and slowly add the polenta stirring as it is added. Continue to stir the polenta approximately 8 minutes & then add the butter & the parmesan & asiago cheese. Continue stirring continuously until the polenta starts to come away from the edges of the saucepan. Season with salt and pepper and paprika if using. Line an oven tray with baking paper and pour on the polenta smoothing with a spatula to evenly flatten the mix. Place in the fridge to set for at least 1 hour. Once cooled & set, remove from the tray & slice into strips of the desired size to make chips. Cook the chips in hot oil until golden or bake at 200 degrees on a lined baking tray until golden.

For the Seasoning

Combine the fresh sage, salt, and chopped herbs and mix well in deep plate. Roll the chips in the seasoning and serve hot.          

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