Eleanor Maidment’s rosemary polenta chips recipe

These are perfect for preparing in advance and utterly moreish.

polenta chips
Matt Russell

MAKES ABOUT 24 CHIPS

2 tbsp olive oil, plus extra for greasing
10g unsalted butter
2 garlic cloves, crushed
200g courgette (about 1 large), coarsely grated
500ml low-salt chicken or vegetable stock
125g quick-cook polenta
50g grated pecorino, plus extra shavings to serve
1 tbsp finely chopped rosemary
Tomato chutney, to serve

  1. Lightly grease a baking tin, about 20cm x 20cm. Heat 1 tbsp oil and the butter in a large saucepan over a medium heat. Fry the garlic for a minute until fragrant, then add the courgette, season and fry, stirring regularly, for 10 minutes until all the excess liquid has evaporated. Tip on to a plate and set aside.
  2. Return the pan to the heat with the stock. When the stock is steaming, use a hand whisk to stir while slowly pouring in the polenta. Turn the heat to medium and stir continuously (take care as it can bubble up and splutter) for 4-5 minutes until thick and smooth. Tip in the courgette, pecorino and rosemary. Taste and season, then stir for another minute over the heat. Tip into the greased baking tin and cool to room temperature, then chill.
  3. Preheat the oven to 220C/200C fan/gas 7. Once set, tip the polenta on to a chopping board and cut into chips (roughly 2cm x 8cm). Arrange on a parchment-lined baking tray, drizzle with 1 tbsp oil and roast for about 20 minutes or until golden. Cool for a couple of minutes before serving with tomato chutney.

GET AHEAD The chips can be prepared to step 2, up to 48 hours in advance. They can also be cut and frozen, then defrosted before roasting.