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Baked Polenta Chips

Prep Time10 minutes
Cook Time35 minutes
Cooling time1 hour
Course: Side Dish
Keyword: vegetarian
Author: Tansy Boggon

Ingredients

  • 400 mL vegetable stock (~ 1 ½ generous cups)
  • 150 g quick-cook or instant polenta plus 2 tablespoons for dusting (1 heaped cup)
  • 40 g Parmesan cheese grated (½ cup grated)
  • 1 teaspoon dried Italian herbs oregano, rosemary or thyme
  • 1 teaspoon onion or garlic powder
  • 1 teaspoon black pepper
  • ½ teaspoon salt or 1 teaspoon if use water rather than stock
  • Pinch chilli flakes optional
  • 2 tablespoons Olive oil for cooking

Instructions

  • Bring stock to boil in saucepan.
  • Then slowly whisk in polenta, continually stirring.
  • In 3-5 minutes, it will thicken. Then add grated Parmesan and all remaining ingredients, except for olive oil, and stir through.
  • Scoop polenta mixture into a lined 20 cm square dish, and place in the fridge to chill and firm up, allow about 1 hour.
  • After 1 hour, preheat oven to 220oC.
  • Remove the polenta from the dish and place on a cutting board. It should come out as a firm slab.
  • Cut chilled polenta into ‘chips’.
    slab of polenta sliced before cooking
  • Brush with 2 tablespoons of olive oil and dust with the extra polenta.
  • Arrange on a lined baking tray in a single layer, with space between.
  • Bake for 20 minutes.
  • Then turn the chips so that the underside is now exposed.
  • Bake for an additional 15 minutes, until golden brown and crispy.
  • Serve alongside soup or dips such as aioli or pesto.

Notes

Convert into polenta croutons by cutting into cubes before baking.
Make them vegan
Substitute the Parmesan cheese with two tablespoons of nutritional yeast and olive oil.