Polenta (Cornmeal) Chips

READY IN: 55mins
Recipe by Marli

Iain Hewitson is my favourite Australian chef, he serves these chips at his Melbourne resturant Tolarno's. Serve them as an appetiser or as a side dish -- great with sweet chilli sauce. Prep time doesn't include the overnight cooling.

Top Review by Aussie mum 2_2

My husband made these today, added extra parmesan cheese and instead of chips he made medallions and served it with rump steak & steamed veg. Easy to make & tasty, thanks, we'll be having these again

Ingredients Nutrition


  1. Cook the garlic in the chicken stock until it is tender& set aside.
  2. Combine the polenta& 2 cups of the cold water, stir until mixed.
  3. Bring the other 2 cups of cold water to the boil in a large pot with the salt.
  4. Add the polenta mix and cook for 5 minutes, stirring vigoursly.
  5. Turn the heat down to low& cook for 30 minutes until mixture comes away from the sides.
  6. Chop the garlic very finely, then add to the polenta with the parmesan, stir until combined.
  7. Pour the mixture into an oiled baking tray& spread out to about 1/2 centimetre thick.
  8. Cool overnight.
  9. Cut into chips.
  10. Beat the eggs& milk together.
  11. Dust the chips in the flour, dip in the egg, then coat in the breadcrumbs.
  12. Repeat this process until all the chips are crumbed.
  13. Heat the oil in a large pot until hot.
  14. Deep-fry the chips until they are golden brown.
  15. Drain well& serve hot.

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