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Polenta chips with Parmesan, herbs and a chilli-tomato relish recipe

29 ratings

These delicious polenta chips are super easy to make and are loaded with aromatic, herby and cheesy flavours. These crunchy chips make for the ideal snack or lunch box filler. See method

Serves 6
25 mins to prepare, 30 mins to cook, plus cooling time
455 calories / serving
Gluten-free

Ingredients

For the polenta chips

250g (8oz) quick-cook polenta
900ml (1 1/2 pints) strong vegetable stock
30g Parmesan, finely grated
small handful flat-leaf parsley, finely chopped
small handful chives, finely chopped
2 tbsp olive oil

For the relish

1 tbsp olive oil
1 red chilli, deseeded and finely chopped
500g (1lb) ripe, vine tomatoes, roughly chopped
2 tbsp soft light brown sugar
2 tbsp red wine vinegar

Each serving contains

Energy
1910kj
455kcal 23%
Fat
22g 31%
Saturates
11g 55%
Sugars
8g 9%
Salt
2.5g 42%

of the reference intake
Carbohydrate 44.7g Protein 22.6g Fibre 4.5g

Method

Preheat the oven to gas 6, 200°C, 180°C. Line a 20 x 30cm (8in x 12in) baking tin with clingfilm and set aside.
Put the vegetable stock in a medium saucepan and bring to the boil. Stirring constantly, add the polenta in a steady stream, continue to stir and cook until the mixture thickens. This should take about 2 minutes. Stir in the Parmesan, parsley, chives, 1/2 tsp salt and black pepper. Pour into the lined tin, level the surface and set aside for at least 2 hours. This step can be done up to 2 days in advance – keep the polenta covered in the fridge until needed.
To make the relish, soften the chilli in the oil in a frying pan for 1 minute. Stir in the tomatoes, sugar and vinegar and cook for 12-15 minutes, stirring occasionally, until thick. Season to taste and set aside to cool.
Cut the polenta into slim ‘chips’ and carefully toss with the olive oil. Spread out on two lined baking sheets and bake for 25 minutes, turning halfway, until golden and crisp. Serve with the relish.

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