Polenta Chips
These cheesy polenta chips are a delicious side or snack and will definitely be a crowd pleaser. They can be served as is, covered in grated cheese, or with a perfectly paired dip – like this gorgeous dairy free pesto.
In This Article
What is polenta and what does it taste like?
Polenta is a Northern Italian dish made from ground corn that is slowly simmered in water or stock. It’s an incredibly versatile ingredient that, once cooked, can be served soft topped with something like a ragù (meat-based sauce) or allowed to cool and firm-up before being baked, fried, or grilled.
Polenta does taste like corn; however, it also readily takes on other flavours. In particular, things like stock and cheese when these are added.
Historically, polenta has its roots in the ancient Roman dish puls – which was a porridge made from a variety of grains like barley, millet, spelt etc. These were replaced with a type of cornmeal in the 16th century when corn was introduced to Europe. Though once considered a ‘peasant’ food polenta is now found on tables in homes and restaurants around the world.
Ingredients
These oven baked polenta chips are a great twist on traditional potato chips. They’re easy to make, delicious to eat, they’re gluten free, and can also be made dairy free. Give them a go and see what you think!
- Polenta / medium or coarse ground cornmeal – A yellow polenta / corn meal is what’s needed. Ensure the grind isn’t too fine so the polenta isn’t mush when cooked.
- Chicken or vegetable stock – Choose a good one! It’s important to like the taste of the stock you’re using, as it will provide one of the base flavours for the chips.
- Butter – An optional extra but it adds to the overall creaminess, which makes for great chips.
- Parmesan cheese – Adding a hint of earthiness and sweetness. Some is mixed into the polenta but extra can be added on top once served. If needed this can be left out or replaced with a vegan/dairy-free shredded cheese.
- Salt and pepper – these should be added to your taste. And if you’ve made my truffle salt recipe, use that instead! Truffle salt, parmesan, and polenta make for the most perfect of matches!
These make a perfect side or snack, and they’re an excellent party food too. They’re especially great served with sauces or dips, like this rocket (arugula) pesto, for your guests to enjoy. For something even simpler, just grate more parmesan over the top.
How To Make Polenta Chips
Stirring the polenta to get it to the right consistency and baking it to create the chips are the two main tasks. While the polenta chips do take some prep work, it’s all quite easy. And absolutely worth the effort.
- Bring stock and salt to boil over a medium-high heat.
- Slowly pour the polenta into the pot and stir until the mixture starts to thicken, about 4-5 minutes.
- Turn heat to low and cook for 25-30 mins until the polenta is very thick. A wooden spoon should stand up in it unaided.
- Quickly stir in the butter and parmesan. Taste and adjust seasoning if needed.
- Pour the mixture into a greased 20 x 20cm (8 x 8 inch) baking dish and smooth it out evenly.
- Let the mixture cool, then cover and refrigerate overnight so it firms up.
- Next day, preheat oven to 200ºC / 400°F.
- Cut the chilled polenta into chip-sized pieces.
- Put the cut polenta into a bowl and drizzle with a little olive oil and salt. You can also add herbs like dried oregano if you’d like to. If you have any truffle salt, sprinkle with this instead. Delicious!
- Place the polenta fries on a baking sheet lined with baking paper and put the tray in the oven. Bake for 30-35 minutes, or until the polenta chips are crisp and golden brown.
- Serve with pesto or with your dip of choice.
Don’t rush the initial cooking stage. You want the polenta to cook through completely so it’s not gritty or sticking to the pan.
FAQ
While there is definitely a corn flavour to polenta it is a bit of a sponge as an ingredient. It takes on the properties of what it’s cooked in, much like tofu. With that in mind, the final taste will very much depend on what else is added in the recipe. For these polenta chips, we get a nice combination of saltiness from the stock, the sharp and tangy taste of the cheese along with a bit of corn. Delish!
Polenta chips go with so many things! I’ve suggested dairy free pesto, chimichurri sauce, and my mango chilli sauce below. They’re also great with a tomato-based sauce or chutney, some truffle salt, or with a little more parmesan grated over the top.
Look for the cornmeal that is labelled ‘polenta’. If that’s not available, the next best option is either a medium or coarsely ground cornmeal.
Watch How To Make This Recipe
Polenta Chips
Ingredients
- 1 cup polenta (or medium / coarse cornmeal)
- 4 cups chicken or vegetable stock
- 1.5 tsp salt
- ¾ cup parmesan, grated
- 2 Tbsp butter
- 1 – 2 Tbsp olive oil
- Extra salt and pepper for topping
- 2 tsp dried herb like oregano or rosemary for topping
Instructions
- Bring stock and 1.5 tsp salt to boil over a medium-high heat. (See the note on salt below before adding it).
- Slowly pour the polenta into the pot and stir until the mixture starts to thicken, about 4-5 minutes.
- Turn heat to low and cook for 20-30 mins until the polenta is very thick. A wooden spoon should stand up in it unaided.
- Quickly stir in the butter and 3/4 cup parmesan. Taste and adjust seasoning if needed.
- Grease a 20 x 20cm (8×8 inch) baking dish with a little olive oil. Pour in the cooked polenta, and smooth it out evenly with the back of a spoon.
- Let the mixture cool, then cover and refrigerate overnight so it firms up.
- Next day, preheat oven to 200ºC / 400°F.
- Cut the chilled polenta into chip-sized pieces. Mine were ~9cm x 2cm (3.5 inches x 0.75 inches).
- Combine 1/2 tsp salt with 1 – 1.5 tsp dried herb (like oregano) in a small bowl and mix well.
- Put the cut polenta into a large bowl and drizzle with just a little olive oil (see note on oil below) then the herb/salt mix. If you have any truffle salt, sprinkle with this instead. Delicious!
- Place the chips on a baking tray lined with baking paper, put in the oven, and bake for 30-35 minutes, or until the polenta chips are crispy and golden brown.
- Serve immediately with pesto or your dip of choice.
Notes
Nutrition
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Want More Sauce Recipes To Go With These Chips? Take A Look At These!
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