Crispy Polenta Chips
Golden polenta sticks — crunchy outside, soft inside.
Ready in
About 50 min · 10 min prep + 40 min cook
New challenge
baked
Texture
CrispySoft
Ingredients
- Polenta
- Parmesan
- Olive oil
Step-by-step
- 1Cook 200g polenta with 800ml salted water per packet until thick.
- 2Stir in 40g grated parmesan, then spread 2cm thick on a tray and chill 30 min.
- 3Cut into chip shapes.
- 4Toss with 2 tbsp olive oil on a tray.
- 5Bake at 220°C (425°F) 20–25 min, flipping halfway, until golden and crisp.
Adapt for a picky eater
- ·Make it milder: skip strong spices, herbs and onions — keep salt, butter or a touch of cheese instead.
- ·Swap an ingredient: trade anything they avoid for a safe favourite (e.g. cucumber sticks instead of cooked veg).
- ·Keep things separate: serve the parts side by side, not mixed — sauce on the side.
- ·Simplify: a smaller portion of just two or three familiar parts of the dish is a win.