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Oh-so-tasty and wholesome chips, sprinkled with fragrant seasonal herbs.

Herb polenta chips recipe. Photography: Jana Langhorst
Serves: 6
Fresh from the garden: Mixed seasonal herbs
Season: All


Nothing beats using your own fresh produce or materials around the house.
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  • For the sage salt:
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    What to do

  • Remember to put a damp tea towel under your chopping board to stop it from slipping.

  • 1. Preheat the oven to 180°C.

  • 2. Bring the stock to boil in the saucepan.

  • 3. Prepare all of the ingredients based on the instructions in the ingredients list.

  • 4. For the sage salt, place the salt and sage in the bowl and mix to combine. Set aside.

  • 5. Gradually add the polenta to the boiling stock, whisking continuously for 2–3 minutes.

  • 6. Remove it from the heat and stir through the parmesan, butter, mixed herbs, salt and pepper.

  • 7. Allow it to cool for 10 minutes. Add the ricotta and fold until combined.

  • 8. Spoon and press the polenta into a lightly greased tin and refrigerate until set (20 minutes).

  • 9. Remove the set polenta from the tin and slice it into 30 or more thick chips.

  • 10. Pour a little olive oil onto the plate.

  • 11. Roll the polenta chips lightly in the olive oil and place them on a greased baking tray.

  • 12. Bake the polenta chips for 20 minutes or until golden and crispy.

  • 13. Remove onto the serving platter using tongs and serve with the sage salt.

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