Rosemary and thyme polenta chips

Rosemary and thyme polenta chips

4.4 66 ratings

Prep. 5min

Total 1 h

2 portions

Ingredients

olive oil plus extra for greasing
2 tsp
fresh rosemary leaves only, finely chopped
1 sprig
fresh thyme leaves only, finely chopped
1 sprig
water
480 g
Vegetable stock paste (see Tips)
2 tsp
polenta (cornmeal)
100 g
ground black pepper to taste
1 pinch
salt plus extra to taste
2 pinches
butter for frying
20 g

Difficulty

easy

Nutrition per 1 portion

Sodium 162.6 mg

Protein 3.7 g

Calories 1246.3 kJ / 297.9 kcal

Fat 13.5 g

Fiber 2.1 g

Saturated fat 5.9 g

Carbohydrates 40.1 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Cooking for Me and You 70 Recipes
Australia and New Zealand

You might also like...

Hommus

15min

Mushroom ragu with polenta toast

1 h 40min

Ricotta and polenta chips

2 h 20min

Semolina gnocchi with asparagus

1 h 15min

Ricotta patties with chilli lime corn

1 h 20min

Zucchini tortillas with falafel

25 h 30min

Smoky beetroot and black bean sliders with soused cucumber

1 h 20min

Courgette strudel

1 h 20min

Navajo fry bread with tomato bean salsa

35min

White bean dip with chimichurri

15min

Polenta

25min

Ricotta gnocchi

2 h