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Rosemary Polenta Chips with Paprika Mayo

 Rosemary Polenta Chips with Paprika Mayo
Prep Time
30 minutes
Cook Time
10 minutes
na servings
What You Need
If you’re looking to make a [SERIOUSLY] good first impression, you’d be wise to kick things off with these crunchy morsels
1 L water
250 g instant polenta
1 tsp sea salt
1 Tbsp chopped rosemary
2 Tbsp butter
½ cup grated Parmesan
1 tsp paprika
Make It
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Rosemary Polenta Chips
Bring water to the boil and add salt.
Slowly drizzle in polenta while constantly whisking, lower the heat and cook for further 10-12 minutes stirring every 2 minutes.
Add rosemary and cook for 2 minutes, add butter and Parmesan and stir well.
Pour into a tray and place in fridge until well set.
Cut into large size chips, dust lightly with flour.
Heat a deep pan with olive oil about ½ inch deep. When hot, add polenta chips, careful not to overcrowd the pan.
Cook and turn to brown evenly. Remove from oil, drain on paper towels and serve with paprika mayonnaise.
Paprika Mayonnaise
In a bowl mix HEINZ [SERIOUSLY] GOOD™ Mayonnaise and paprika together and serve.
* Sprinkle with extra sea salt and paprika, if wished.
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