Rosemary and thyme polenta chips

Rosemary and thyme polenta chips

4.4 66 ratings

Prep. 5 min

Total 1 h

2 portions

Ingredients

olive oil plus extra for greasing
2 tsp
fresh rosemary leaves only, finely chopped
1 sprig
fresh thyme leaves only, finely chopped
1 sprig
water
480 g
Vegetable stock paste (see Tips)
2 tsp
polenta (cornmeal)
100 g
ground black pepper to taste
1 pinch
salt plus extra to taste
2 pinches
butter for frying
20 g

Difficulty

easy

Nutrition per 1 portion

Sodium 162.6 mg

Protein 3.7 g

Energy 1246.3 kJ / 297.9 kcal

Fat 13.5 g

Fibre 2.1 g

Saturated Fat 5.9 g

Carbohydrates 40.1 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Cooking for Me and You 70 recipes
Australia and New Zealand

You might also like...

Silverbeet quiche with oat and Parmesan crust

1 h 15 min

Carrot cake muffins with walnut crumble

40 min

Salt-free vegetable stock paste (Diabetes)

55 min

Butternut Queso (Matthew Kenney)

5 h 15 min

Health by chocolate torte (Skinnymixers)

45 min

Pear and blue cheese risotto

30 min

Orange and mango chia pudding

3 h 15 min

Zucchini, corn and ricotta pancakes

1 h 5 min

Magic muffins (Noni Jenkins)

30 min

Healthy biscuits

35 min

Rice crisp bars

1 h 10 min

Spelt bread rolls

1 h 45 min