Fried Polenta Chips

    2 hours 40 min

    Polenta is made up as normal, allowed to set until firm, then chopped into sticks, before being deep fried. These are a great alternative to potato chips. Have a portion of tomato ketchup ready for dipping.

    50 people made this

    Serves: 8 

    • 475ml full fat milk
    • 1 litre chicken stock
    • 30g butter
    • 600g dry polenta or fine cornmeal
    • 75g Parmesan cheese
    • 4 tablespoons chopped fresh parsley
    • salt and pepper to taste
    • 1 litre vegetable oil for frying

    Prep:20min  ›  Cook:20min  ›  Extra time:2hr cooling  ›  Ready in:2hr40min 

    1. In a large saucepan, combine milk, chicken stock and butter; bring to rolling boil. Slowly whisk in polenta. Turn down heat to medium-low and continue cooking and stirring until polenta pulls from edge of pan. Mix in cheese and parsley and season with salt and pepper to taste. Spread polenta evenly over a baking tray and refrigerate until cold.
    2. Transfer polenta to chopping board and cut into cut 1.75 by 1.75 by 8.75cm sticks.
    3. Heat oil in deep fat fryer to 185 degrees C. Fry polenta sticks in batches until crispy. Place on kitchen towels to drain.


    Save time by using ready-made polenta. Chop into sticks and proceed with the recipe.

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    Reviews & ratings
    Average global rating:

    Reviews in English (23)


    These were fantastic! I forgot to add the cheese to the mixture, so I sprinkled it over the top afterwards and it was yummy! Very easy to make, too. I've recently discovered I'm allergic to potato, and the loss of chips was hitting me hard. I think these might help beat the cravings! Thank you so much for sharing this recipe.  -  20 Feb 2011


    The step for frying these "fries" is totally unnecessary. They can be BAKED on a noninsulated cookie sheet, lined with parchment paper. Brush will olive oil and bake at 350 degrees for 10 minutes. Turn over brush wil olive oil again and bake for another 10 minutes. Serve with marinara sauce!! This cuts calories considerably!!!  -  23 Oct 2008  (Review from Allrecipes US | Canada)


    I gave 5 stars for the idea because we loved them so much!!! but i read the reviews and really changed up a bit, because i can't ever just follow directions Made plain grits w/ just water, for breakfast one day, but made extra. After everyone had taken theirs, i stirred italian seasoning and lots of parmesan into the leftovers, then spread it onto a (clean) styrofoam meat tray to chill. Several days later i just cut into home-fry-sized pieces and baked at 450 on my baking stone. We had an emergency so i forgot and probably left them in 25-30 minutes, but they were great! really really crispy on the outside, tender inside! yum!  -  06 Aug 2009  (Review from Allrecipes US | Canada)