Made these delicious rosemary infused polenta chips. The best glutenfree side ever!
this post was submitted on 04 Feb 2026
95 points (97.0% liked)
FoodPorn
19231 readers
86 users here now
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
1. BE KIND
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
2. NO ADVERTISING
This community is for sharing pictures of awesome food, not a platform to advertise.
3. NO MEMES
4. PICTURES SHOULD BE OF FOOD
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see !shittyfoodporn@lemmy.ca
5. NO AI GENERATED IMAGES
Only real photos, please.
Other Cooking Communities:
Be sure to check out these other awesome and fun food related communities!
!cooking@lemmy.world - A general communty about all things cooking.
!sousvide@lemmy.world - All about sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
founded 2 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
RecπIπpeπ!
Rosemary Parmesan Polenta Chips
2 sprigs of fresh rosemary 70g parmesan cheese 1 litre water 1 tablespoon vegetable stock 250g polenta salt
Method: Finely chop the fresh rosemary. Using a microplane, grate the cheese and set aside Heat water in a large saucepan. Add vegetable stock and rosemary. Bring to the boil. Line a baking tray with non-stick baking paper. Set aside. Set aside a silicon spatula, offset spatula and whisk so they are within a hands reach of the stove heating the saucepan. When the stock is rapidly boiling, add the polenta whilst whisk rapidly. Cook the polenta for at least 2 minutes, keeping the mixture moving. Quickly swap to the silicon spatula if it gets too thick to whisk, making sure to keep the mixture moving. Once thick and cooked through, remove off the heat and stir in the parmesan cheese. Tip mixture out onto lined baking tray and spread out to an even thickness using the offset spatula. Place in the freezer for 5 minutes to set (or the fridge for 30 minutes). Preheat oven to 220 degrees celcius. Line another larger baking tray with non-stick baking paper. Remove from the freezer and cut into βchipsβ then place onto the larger baking tray leaving a gap between each chip. Sprinkle with salt. Bake in preheated oven for 30 minutes or until crispy and lightly browned.
Enjoy!
Thank you!
No problem