- Prep time: 5min
- Cook time: 25min
- Total time: 30min
- Difficulty: Basic
This recipe was adapted from the Mowiekay Magazine Issue 2. I love the crispness of the polenta and the subtle rosmary flavour.
- pre-cooked polenta
- 2 tablespoons olive oil
- few rosemary springs
- some sea salt
Cook polenta according to instructions and transfer to a lightly greased shallow rectangular dish. Once cooled, remove the polenta block from the dish and cut into thick chips shape. Heat olive oil in a non-stick frying pan and cook polenta chips over medium heat along with rosemary springs until golden and crispy. To serve sprinkle the chips with sea salt.
Category: Salads & sides, Vegetarian
Polenta makes a great side to many dishes, especially those that are served with lots of sauce. If you’ve ever made too much and cicn’t know what to do with leftovers, I’ve got a great idea for you.