Ricotta and polenta chips

Ricotta and polenta chips

4.1 21 ratings

Prep. 20 min

Total 2 h 20 min

4 portions

Ingredients

Ricotta

full cream milk
1800 g
white vinegar
80 g

Polenta

Parmesan cheese cut into pieces (2 cm)
20 g
water
480 g
Vegetable stock paste (see Tips)
1 tbsp
coarse polenta (see Tips)
150 g
olive oil plus extra for drizzling
2 tsp
fresh thyme leaves only
2 sprigs
sweet paprika
½ tsp
ground black pepper
½ tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 420.7 mg

Protein 20.3 g

Calories 2002.5 kJ / 476.8 kcal

Fat 19.9 g

Fibre 1.4 g

Saturated Fat 11.4 g

Carbohydrates 54.3 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

Smart snacking 8 Recipes
Australia and New Zealand

You might also like...

Date and nut balls

20 min

Cranberry and coconut toasted cereal

50 min

Fig and walnut ice cream

8 h 40 min

Savoury potato and onion bake

1 h 30 min

Eggs with coconut curry sauce

30 min

Coconut almond "snowballs"

35 min

White chocolate and cardamom buckwheat cookies

55 min

Silverbeet and mushroom calzone

2 h

Pork and chicken terrine

3 h 20 min

Asparagus and broad bean salad

25 min

Fennel, date and nut bread

1 h 15 min

Lime and chilli corn

40 min