Golden, crispy polenta chips with rosemary and Parmesan are an irresistible savoury snack, especially with a bold, spicy tomato dip.
Crunchy on the outside and soft at the centre, these polenta chips bring together the comforting richness of Parmigiano Reggiano and the aromatic freshness of rosemary. Paired with a vibrant tomato dipping sauce, they are perfect for aperitivo, sharing with friends or serving as a playful starter that disappears fast from the table.
1
Grease a 6cm-deep, 19cm (base) square cake pan. Line base and sides with baking paper.
2
Mix the stock, rosemary and garlic in a medium saucepan over high heat. Once it comes to a boil, reduce to a low heat.
3
Add the polenta slowly while stirring constantly. Stir for about 6 minutes until it thickens, then turn the heat off.
4
Add the parmesan and mix well. Pour into the pan and spread evenly.
5
Refrigerate for 2 hours or until set.
6
For the spicy sauce, in a small saucepan on low heat add the oil, garlic and onion and heat for 2mins.
7
Add the tin of Mutti Datterini tomatoes, basil, paprika, chili flakes and salt to taste. Mix well and cook for 10mins on low heat.
8
Once cooled transfer to a small bowl. Serve this at room temperature.
9
Carefully remove polenta from pan onto a cutting board and cut into 2cm wide chips.
10
In a large pan heat a little extra olive oil and fry each of the polenta chips in batches until golden brown on each side.
11
Serve alongside the spicy sauce
