Rosemary Parmesan Polenta Chips
Crispy, golden, and packed with flavor, these Rosemary Parmesan Polenta Chips are the perfect fusion of rustic comfort and gourmet flair. Made with creamy polenta enriched by nutty Parmesan cheese and aromatic fresh rosemary, these oven-baked delights transform a classic Italian staple into a mouthwatering appetizer or snack. The process begins with cooking the polenta to velvety perfection before allowing it to chill and firm into a sliceable base, which is then cut into chip-sized pieces, brushed with olive oil, and baked to crunchy perfection. Ideal for dipping or enjoying on their own, these savory polenta chips are gluten-free, versatile, and perfect for entertaining or indulging in a flavorful snack. Serve them warm and consider a finishing sprinkle of extra Parmesan for an irresistible finishing touch!
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Recipe Information
Ingredients
- 1 cup Polenta (cornmeal)
- 3 cups Water
- 1 teaspoon Salt
- 2 tablespoons Butter
- 1 cup Parmesan cheese, grated
- 1 tablespoon Fresh rosemary, finely chopped
- 2 tablespoons Olive oil
- 0.5 teaspoon Freshly cracked black pepper
- Optional: Extra Parmesan for garnish
Instructions
In a medium saucepan, bring the water to a boil and add the teaspoon of salt.
Gradually whisk in the polenta, reducing the heat to low. Stir constantly to avoid lumps.
Cook the polenta for about 15-20 minutes, stirring frequently, until thick and smooth.
Remove the saucepan from heat and stir in the butter, grated Parmesan, chopped rosemary, and black pepper until evenly combined.
Line a 9x9-inch baking dish with parchment paper and pour the polenta mixture into the dish. Smooth the surface with a spatula, ensuring an even layer.
Allow the polenta to cool to room temperature, then transfer it to the refrigerator for at least 1 hour, or until it is firm and set.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Once the polenta has set, turn it out onto a cutting board and cut into strips or wedges, approximately 1/2 inch thick.
Place the polenta pieces on the prepared baking sheet and brush them lightly with olive oil on all sides.
Bake for 25-30 minutes, flipping halfway, until the polenta chips are golden and crispy.
Optional: Sprinkle the freshly baked chips with extra Parmesan while still warm for added flavor.
Serve hot with your favorite dipping sauce or enjoy them on their own.
Nutrition Facts
Calories |
1694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.1 g | 103% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 3967 mg | 172% | |
| Total Carbohydrate | 190.9 g | 69% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 1.6 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1006 mg | 77% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 368 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
