Polenta chips with rosemary salt

August 11, 2011 (Last Updated: January 11, 2019)
Polenta chips with rosemary salt recipe

Polenta chips with rosemary salt

Serves: 4
Cooking Time: 50 mins


  • 2 litres vegetable stock
  • 300g polenta
  • 30ml (2 tbsp) olive/avocado oil
  • 50g Parmesan, freshly grated, plus extra to serve
  • salt and freshly ground black pepper, to taste
  • Rosemary salt

  • 2 sprigs fresh rosemary
  • 50g Maldon salt
  • oil, for frying



Bring the stock to the boil in a saucepan and add the polenta. Boil for 10 – 15 minutes, stirring continuously. Remove from the heat, stir in the oil and Parmesan and season. Pour into a flat tray and leave to cool before placing in the refrigerator to set for about 20 minutes.


To make the rosemary salt, pound the rosemary with a little of the salt in a pestle and mortar, then mix in the remaining salt.


Cut the polenta into squares and fry in a little oil until golden brown.


 Season with the rosemary salt and serve.


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