Rosemary and thyme polenta chips

Rosemary and thyme polenta chips

4.4 65 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

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Also featured in

Cooking for Me and You 70 Recipes
Australia and New Zealand

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