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Rosemary and thyme polenta chips

Rosemary and thyme polenta chips
4.4 63 ratings
Prep. 5 min
Total 1 h
2 portions
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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

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Australia and New Zealand

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