Polenta, a hearty dish rooted in Northern Italy, has gained popularity across kitchens worldwide—and for good reason. When transformed into golden, crispy chips, this humble cornmeal turns into an irresistible snack or side. Polenta chips are crunchy on the outside, soft in the centre, and incredibly satisfying.
Perfect for dipping, sharing, or serving alongside your favourite mains, these chips are a welcome change from regular fries.
Here’s how to make this tasty dish at home:
Ingredients:
To create these moreish polenta chips, gather the following:
- 1 cup instant polenta (fine cornmeal)
- 3 cups water or vegetable/chicken stock
- 2 tablespoons butter or olive oil
- ½ cup grated Parmesan (optional but recommended)
- Salt, to taste
- Freshly ground black pepper
- A pinch of dried rosemary or thyme (optional)
- Neutral oil for frying (vegetable, sunflower, or canola)
- Flaky sea salt for finishing
Cooking Instructions
- Start by bringing the water or stock to a gentle boil in a pot. Add a pinch of salt and gradually pour in the polenta, whisking constantly to prevent clumps. Lower the heat and stir for 5–7 minutes until it thickens into a smooth, creamy consistency.
- Take the pot off the heat and stir in butter or oil, cheese (if using), pepper, and herbs. Mix until well combined.
- Line a tray or square dish with baking paper or lightly grease it. Spread the hot polenta mixture evenly to about 1.5 cm thickness. Allow it to cool down, then cover and refrigerate for at least 1–2 hours until firm.
- Once chilled and set, turn the slab onto a cutting board and slice into rectangular sticks or wedge-style chips.
- Heat oil in a pan for shallow or deep frying. Once the oil is hot, gently place the chips in batches. Fry for 3–5 minutes, turning occasionally until all sides are golden and crisp.
- Remove the chips and place them on a paper towel to absorb excess oil. While still hot, sprinkle with flaky sea salt.
Serving Ideas
Polenta chips are versatile and pair beautifully with a variety of dips and sauces. Try them with:
- Garlic aioli
- Spicy tomato chutney
- Herbed yoghurt dip
- Basil pesto
- Classic ketchup or mustard
Want a lighter version? Bake them instead! Brush with a little oil and bake at 200°C (390°F) for around 30–35 minutes, flipping once halfway through for an even crunch.
Pro Tip:
For chips with extra crunch, leave the polenta uncovered in the fridge overnight before slicing. A slightly drier texture leads to crispier results.
