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Herbed Polenta "Chips"

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vegetarian side dish offers a sophisticated twist on the classic chip, combining the rustic texture of cornmeal with the aromatic depth of fresh sage and rosemary. These herbed polenta chips are beautifully crisp on the outside while remaining soft and creamy in the centre, thanks to a generous addition of Parmigiano-Reggiano and butter. The fragrant herbs provide a wonderful savoury note that complements the natural sweetness of the polenta, making them a moreish alternative to traditional potato fries.

Perfect as a dinner party accompaniment or a gluten-free snack, these chips are as versatile as they are delicious. They pair exceptionally well with a rich tomato ragù or can be served simply with a garlic aoili for dipping. Because the polenta can be prepared and chilled well in advance, this recipe is an excellent choice for stress-free entertaining or a quick midweek treat that everyone will enjoy.

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Ingredients for Herbed Polenta "Chips"

  • Olive oil for brushing

  • 775ml cold water

  • 240ml polenta (not quick-cooking)

  • 1 teaspoon chopped sage

  • 1 teaspoon chopped rosemary

  • 80g grated Parmigiano-Reggiano

  • 2 tablespoons unsalted butter, cut into bits

How to make Herbed Polenta "Chips"

Brush an 8-inch square baking dish with oil.

Combine water, polenta, herbs, and 3/4 teaspoons salt in a heavy medium saucepan and bring to a boil over medium heat, whisking. Reduce heat to medium-low and cook, stirring constantly with a long-handled wooden spoon, until polenta begins to pull away from side of pan, 15 to 20 minutes. Stir in cheese and butter until incorporated, then transfer polenta to baking dish, spreading evenly with a dampened rubber spatula. Chill, uncovered, until set, about 45 minutes.

Preheat grill. Line a baking sheet with foil and brush with oil.

Unmold polenta, then cut into 16 (about 4- by 1-inch) sticks. Brush tops with oil and space evenly on baking sheet. Grill about 4 inches from heat until golden, 15 to 20 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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