Polenta chips. If you make polenta regularly you might have noticed the crust that remains on the bottom and the walls of your pot after you have eaten the polenta. Polenta chips - as delicious as a fried carb can be, or an offence to all decent potato-based versions? And, for the open minded among you, which other alternatives to the traditional spud are worth a try?

Polenta more of a Northern Italy dish made from boiled cornmeal. Everybody likes chips, but if you're looking for something that isn't as bad for you as the takeaway chips at the corner ship, these simple Rosemary & Parmesan Baked Polenta Chips are the way to go. Polenta chips with aioli recipe, Viva - There is only one way to describe ovenbaked polenta chips Unwrap polenta and cut into even-sized chips. You can cook Polenta chips using 4 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Polenta chips

It's of Cold cooked polenta (see my polenta recipe).
You need of Oil.
It's of Parmesan grated.
You need of Salt.

Line a baking tray with paper. Polenta (cornmeal) is rather strange looking stuff and the instant kind, when boiled up, looks a bit like mashed potato. But when set into a square and cut in to 'chips' it starts to turn in to something rather. If the polenta is really thick then it is ready to pour into a square dish lined with cling film.

Polenta chips instructions

Preheat the oven on200. Chop the polenta into chunks, coat it with oil and Parmesan in a bowl and a sprinkle of salt..
Cook for 15/20 min until golden and crispy..

These polenta chips are made with ricotta and rosemary with a sage salt. Originally these ricotta and polenta chips were going to be fried. In fact I started to do so, but I was creating a bit of a mess. These polenta chips are super easy to make and so delicious. They always come out crispy on the outside, fluffy in the middle and so full of flavour!