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Polenta Chips with Rosemary Salt

A great addition to your next party or for a weekend snack!
  • Cooking time20 minutes
  • Preparation time20 minutes
  • 5 portions
recipe image Polenta Chips with Rosemary Salt

Ingredients

  • 2 cups (500 ml) unsweetened rice milk
  • 2 cups (500 ml) vegetable stock
  • 1 cup (250 ml) water
  • 1 cup polenta
  • 20 g Flora Plant
  • 50 g Flora Plant, extra, for frying
  • 1 tsp sea salt flakes
  • 2 tsp finely chopped fresh rosemary leaves
  • 2 tsp finely grated lemon rind
  • pepper to taste

Nutrition Facts

Energy (kcal)28015 kcal
Energy (kJ)117189 kJ
Protein (g)151.2 g
Carbohydrate incl. fibre (g)5484.5 g
Carbohydrate excl. fibre (g)5324.3 g
Sugar (g)3395.1 g
Fibre (g)160.2 g
Fat (g)512.2 g
Saturated fat (g)0.1 g
Unsaturated fat (g)0.5 g
Monounsaturated fat (g)0.1 g
Polyunsaturated fat (g)0.3 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)137385 mg
Salt (g)343.46 g
Vitamin A (IU)113 IU
Vitamin C (mg)1.1 mg
Calcium (mg)374 mg
Iron (mg)2.21 mg
Potassium (mg)75 mg

Instructions

  1. Line a 16cm x 26cm (base measurement) slice pan with baking paper, allowing the sides to overhang.
  2. Place the rice milk, vegetable stock and water in a medium saucepan and bring to boil.
  3. Slowly pour in the polenta, continuously stirring until the mixture begins to simmer. Cook over medium heat for 15-20 minutes, stirring regularly until mixture is thick and creamy and grains are tender.
  4. Remove from heat and stir in the Flora Plant until melted. Pour the mixture into the prepared pan and smooth the surface. Refrigerate for 1 hour to set.
  5. Meanwhile, to make the rosemary salt, combine all ingredients in a small bowl.
  6. Turn the polenta onto a clean board and thinly slice crosswise into 1cm thick strips, then halve down the middle to form chips.
  7. Melt extra Flora Plant in a large frypan. Cook the chips in 2 batches for 5 minutes each side or until golden. Drain on paper towel.
  8. Serve the chips scattered with rosemary salt.