Herbed Polenta "Chips"

Ingredients for Herbed Polenta "Chips"

• Olive oil for brushing

• 775ml cold water

• 240ml polenta (not quick-cooking)

• 1 teaspoon chopped sage

• 1 teaspoon chopped rosemary

• 80g grated Parmigiano-Reggiano

• 2 tablespoons unsalted butter, cut into bits

How to make Herbed Polenta "Chips"

Brush an 8-inch square baking dish with oil.

Combine water, polenta, herbs, and 3/4 teaspoons salt in a heavy medium saucepan and bring to a boil over medium heat, whisking. Reduce heat to medium-low and cook, stirring constantly with a long-handled wooden spoon, until polenta begins to pull away from side of pan, 15 to 20 minutes. Stir in cheese and butter until incorporated, then transfer polenta to baking dish, spreading evenly with a dampened rubber spatula. Chill, uncovered, until set, about 45 minutes.

Preheat grill. Line a baking sheet with foil and brush with oil.

Unmold polenta, then cut into 16 (about 4- by 1-inch) sticks. Brush tops with oil and space evenly on baking sheet. Grill about 4 inches from heat until golden, 15 to 20 minutes.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.