Polenta Chips


  • 1 cup finely ground polenta
  • 4 cups water
  • 2 teaspoons salt
  • Handful of chopped spinach

Add water and salt to a pan and bring to boil.  Add spinach and slowly add polenta to boiling water and whisk constantly until all polenta is stirred in and there are no lumps.

Reduce heat and simmer, keep whisking polenta for about 5 minutes till is starts to thicken.  The polenta mixture should still be slightly loose.  Cover and cook on a low heat for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon.  Polenta is done when texture is creamy and the individual grains are tender.

Turn off heat and transfer to a dish to cool
When cool slice into chips, coat with olive oil and bake in oven for 25 mins at 200c
Sprinkle with rosemary and Serve with the Mayo Dip below or your favorite dip.

Serves 4


Mayo Dip

  • 1/2 cup cashews soaked overnight
  • 1 Tbsp. lemon juice
  • 1 Tbsp. apple cider vinegar
  • 1 Tsp. mustard powder
  • 1 clove garlic
  • salt to taste
  • 1/4 cup water

Add all ingredients to a power blender for one minute and serve.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.