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Polenta Chips with Pecorino & Sage

Crispy on the outside, soft and melting on the inside, these delicious snacks are a great alternative to regular chips or fries and can be served on their own perhaps with a tomato relish to accompany them. 

Serves 4-6

Ready in 45 minutes

You will need:

Lamb Brand Polenta 170g

Lamb Brand Plain Flour, to dust

Lamb Brand Table Salt, to taste

Lamb Brand Ground Black Pepper, to taste

Milk 500ml 

Chicken Stock 500ml 

Finely grated Pecorino or Parmesan Cheese 40g

Fresh Sage 2 tbsp, chopped

Oil, for frying

All you have to do:

1. Lightly grease a 20cm x 30cm slice pan with oil and line with baking paper.

2. Bring the milk and stock to the boil in a saucepan over medium heat.

3. Gradually add the polenta in a thin, steady stream, stirring constantly, until well combined. Reduce heat to low and cook, stirring constantly, for 5-6 minutes or until the mixture is thick and the polenta is soft.

4. Season with salt & pepper and stir in the pecorino and sage.

6. Pour the polenta into the prepared pan and smooth the surface and set aside for 20 minutes to cool slightly.

7. Cover the surface with plastic wrap and place in the fridge for 4 hours or overnight to set.

8. Turn the polenta onto a clean work surface. Using a sharp knife, cut the polenta into 2.5 x 9cm pieces.

9. Add oil to pan to cover up around 3cm high and place over high heat.

10. Dust the polenta pieces in flour, shaking off excess and shallow-fry the polenta pieces, in 4 batches, for 3 minutes until golden brown. Use a slotted spoon to transfer polenta pieces to a plate lined with paper towel to drain.

11. You can serve these chips with your meals or as part of a platter during parties.