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

Fibre 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®. No strings attached.

Sign up for free More information

Also featured in

Cooking for Me and You 70 Recipes
Australia and New Zealand

You might also like...

Courgette strudel

1 h 20min

Ricotta gnocchi

2 h

Spinach dumplings with tomato ragout

1 h

Polenta

25min

Gnocchi

1 h 40min

Polenta zucchini slice

2 h 10min

Mushroom ragu with polenta toast

1 h 40min

Ricotta patties with chilli lime corn

1 h 20min

Ricotta dumplings with napoli sauce

55min

Celeriac parmigiana

1 h 10min

Ricotta and polenta chips

2 h 20min

Spinach and feta galette

1 h 50min