Rosemary and thyme polenta chips

Rosemary and thyme polenta chips

4.4 66 ratings

Prep. 5 min

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...

Spelt bread rolls

1 h 45 min

The best ricotta gnocchi

3 h 45 min

2 ingredient wholemeal rolls and flatbread (Diabetes)

25 min

Salt-free vegetable stock paste (Diabetes)

55 min

Butternut Queso (Matthew Kenney)

5 h 15 min

Veal sweetbreads with creamy white wine sauce

3 h 30 min

Stewed fruit compote

55 min

Vegan carrot cake with orange frosting

2 h 5 min

Pear and blue cheese risotto

30 min

Zucchini, corn and ricotta pancakes

1 h 5 min

Health by chocolate torte (Skinnymixers)

45 min

Rice crisp bars

1 h 10 min