Polenta Chips

Polenta Chips.jpg

Polenta Chips

28 June 2021

These polenta chip are fluffy, crisp, full of flavour and make the perfect side to eggs, salads, sandwiches, stews, chicken parmigiana and burgers.




Colavita Premium Italian Extra Virgin Olive oil, to grease
2Lt vegetable liquid stock
500g Squisito Instant One Minute Polenta
1 cup finely grated Auricchio Reggiano Parmigiano
Colavita Pure Olive oil, to deep-fry
1 tbsp. fresh rosemary, finely chopped
Sea salt flakes and freshly ground black pepper


  1. Brush two 22 x 30cm baking pans with olive oil to lightly grease.
  2. Bring the stock to the boil and slowly whisk in the polenta, stirring constantly. After a minute and once thickened, remove from heat and stir in the parmesan.
  3.  Pour the polenta evenly over the bases of the prepared pans and use the back of a spoon to smooth the surface. Cover with non-stick baking paper and set aside to cool. Place in the fridge for 4 hours or overnight to set.
  4. Turn polenta onto a clean work surface. Use a sharp knife to cut off the curved edges. Cut lengthways into 2cm strips. Cut each strip into 8cm-long pieces.
  5. Add enough oil to a large heavy-based saucepan to reach a depth of 6cm. Heat to 180°C over high heat (to test when oil is ready add a cube of bread to the oil and it will turn golden brown in 15 seconds). Deep-fry polenta chips in batches until golden brown. Use a slotted spoon to transfer chips to a plate lined with paper towel. Repeat with the remaining polenta chips, reheating oil between batches.
  6. Transfer polenta chips to a serving platter. Sprinkle with rosemary and season with sea salt flakes and pepper. Serve immediately.

Buon Appetito!