use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Polenta Chips with Rosemary Salt

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


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

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  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 Original 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 Original 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.