Herb Polenta Chips

Chips but not as you know it. This can be made in advance and just cooked when you want them. Great with your favourite sauce or as an addition to any hearty winter warming dish.


6 cups water
1 ½ cups Polenta
1 tablespoon Olive Oil
3 teaspoons Mixed Italian Herbs
¼ teaspoon turmeric


In a large pot, bring the water to the boil and add the Olive Oil, Mixed Italian Herbs and Himalayan Salt. Once combined add the Polenta and stir as it hits the water. It'll thicken really quickly so turn the heat to very low and stir occasionally for 10 minutes. Make sure it doesn't catch on the bottom of the pan.

Line a baking tray with baking paper on the bottom and sides. Once the Polenta is thick and is no longer grainy remove from the heat and our into the baking tray. Using the back of a spoon, spread the mixture evenly around the tray. It should be a couple of centimetres high at the most. Allow to cool slightly before placing in the fridge to set.

Once set, remove from the baking tray and cut into chips. Heat a heavy pan to medium and add olive oil to shallow fry the chips. Cook on all four sides till they've browned evenly.

Serve with sprinkled salt and your sauce of choice.