Chilli Polenta Chips

chilli polenta chips

Chilli Polenta Chips

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Servings: 4
Calories: 407


  • 12 oz instant polenta
  • 2 tsp chilli powder
  • 1 tbsp olive oil
  • 1/4 pint soured cream
  • 1 tbsp chopped parsley
  • salt and pepper


  • Place 1.5 litres (2 3/4 pints) 6 1/4 cups of water in a saucepan and bring to the boil. Add 2 teaspoons of salt and then add the polenta in a steady stream, stirring constantly.
  • Reduce the heat slightly and continue stirring for about 5 minutes. It is essential to stir the polenta, otherwise it will stick and burn. The polenta should have a thick consistency at this point and should be stiff enough to hold the spoon upright in the pan.
  • Add the chilli powder to the polenta mixture and stir well. Season to taste with a little salt and pepper.
  • Spread the polenta out on to a board or baking tray (cookie sheet) to about 4 cm (1 1/2 inch) thick. Leave to cool and set.
  • Cut the cooled polenta mixture into thin wedges.
  • Heat 1 tablespoon of oil in a pan. Add the polenta wedges and fry for 3-4 minutes on each side or until golden and crispy. Alternatively, brush with melted butter and grill (broil) for 6-7 minutes until golden. Drain the cooked polenta on paper towels.
  • Mix the soured cream with parsley and place in a bowl. Serve the polenta with the soured cream and parsley dip.
  • Easy-cook instant polenta is widely available in supermarkets and is quick to make. It will keep for up to 1 week in the refrigerator. The polenta can also be baked in a preheated oven, at 200°C/400°F/Gas Mark 6, for 20 minutes.
Calories: 407 kcal
Carbohydrates: 69 g
Protein: 8 g
Fat: 11g
Saturated Fat: 4 g
Cholesterol: 15 mg
Sodium: 42 mg
Potassium: 183 mg
Fiber: 2 g
Sugar: 1 g
Vitamin A: 747 IU
Vitamin C: 2 mg
Calcium: 39 mg
Iron: 1 mg
Cuisine Italian
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