Rosemary and thyme polenta chips

Rosemary and thyme polenta chips

4.4 63 rating

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®.

Sign up for free More information

Also featured in

Cooking for Me and You 70 Recipes
Australia and New Zealand

You might also like...

Cauliflower and ricotta pizza bases with blue cheese, pear and prosciutto

1 h 50 min

Hommus

15 min

Rye sourdough baguettes

27 h 20 min

Slow cooked beans with walnut pesto (TM6)

8 h 15 min

Grilled eggplant dip

2 h

Pea and garden mint fritters

25 min

Plum and raspberry chia puddings

2 h 30 min

Ricotta and polenta chips

2 h 20 min

Corn and coriander fritters with avocado tahini

1 h 15 min

Ricotta, mint and zucchini lasagne

2 h

Black tahini and beetroot hommus

1 h 10 min

Falafel with beetroot hommus

20 min