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Herby polenta chips with gorgonzola dipping sauce recipe
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Prep Time:
275 minutes
Cook Time:
65 minutes
Total Time:
340 minutes
Upgrade your snack game with simple and delicious polenta chips made with only 8 ingredients.
Ingredients:
  • 1L (4 cups) Chicken Style Liquid Stock
  • 170g (1 cup) instant polenta
  • 70g (1 cup) finely grated parmesan
  • 62.50 ml finely chopped fresh chives
  • 4 fresh rosemary sprigs
  • 100g gorgonzola, chopped
  • 125ml (1/2 cup) thickened cream
  • 65g (1/4 cup) sour cream
  • Extra polenta, to dust
Instructions:
  • Prepare a 30 x 20cm slice pan by greasing it and lining it with baking paper, ensuring the paper extends over the long sides.
  • In a saucepan over medium-high heat, bring the stock to a boil. Gradually pour in the polenta while stirring continuously with a wooden spoon until well mixed. Reduce the heat to low and cook, stirring constantly, for 3-5 minutes until the mixture thickens and the polenta softens. Add in the parmesan and chives, season with salt and pepper, then transfer the polenta mixture to a prepared pan, smooth the surface, and let it cool for 20 minutes. Cover and refrigerate for 4 hours or overnight to set.
  • Preheat oven to 200C/180C. Grease a large baking tray and line with baking paper. Cut set polenta into 24 chips and dust with extra polenta. Place on prepared tray, spray with oil, and sprinkle with rosemary. Bake for 1 hour, turning chips halfway through.
  • Combine gorgonzola, thickened cream, and sour cream in a food processor. Blend until creamy, then season to taste. Transfer the mixture to a small serving bowl. Enjoy with hot polenta chips and fresh rosemary on the side.

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