Herb & Lemon Polenta “Chips” (“Fries”) – a delicious recipe with vegetable stock, polenta, salt, herbes, lemon, extra-virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Line a 1-inch-deep, 8-inch square baking tray with greaseproof paper, leaving excess paper hanging over the sides.
2
Pour the vegetable stock into a medium saucepan and bring to a boil. Whisk in the polenta and keep whisking for around 2 minutes, until the mixture starts to thicken. Once thickened, remove the pan from the heat, add the seasoning, herbs, and lemon zest and stir well.
3
Pour the mixture into the lined baking tray and smooth flat with a spatula, then let chill in the fridge to set for around 2 hours.
4
Preheat the oven to 350u00b0 F and remove the polenta from the fridge. Lift the firm block of polenta out of the tray using the overhanging paper as handles. Cut the polenta into chunky chips, brush with the olive oil, scatter on a baking tray, then bake in the oven for 20 to 25 minutes, or until golden. Season with salt and pepper, then serve straight away.
74
kcal
Calories
8
g
Fat
1
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cups (400ml) vegetable stock, 1 cup (150g) fine instant polenta, pinch sea salt and pepper, 2 tablespoons herbes de Provence (or to taste), and more.
Yes, Herb & Lemon Polenta “Chips” (“Fries”) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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