Our easy, cheesy Thermomix Polenta Chips with rosemary are so simple to make! Serve with aioli for the perfect party appetiser.
Everyone's favourite restaurant appetiser is SO easy to make in the Thermomix!
Crunchy on the outside and soft on the inside... our Thermomix Polenta Chips are cheesy, creamy and delicious!
Just like our arancini balls, sausage rolls and mini quiches, these polenta chips are the perfect savoury snacks!
Why You're Going To Love This Recipe
Our Thermomix Polenta Chips are perfect for any occasion!
- Party Food - if you're planning a party, add polenta chips to the menu! These hand held, bite-size appetisers are always a hit!
- Restaurant Quality - just as good as your favourite restaurant polenta chips... but homemade.
- Suitable For All Thermomix Models - our recipe can be made using any of the Thermomix models.
- Freezer Friendly - Freeze unbaked polenta chips and cook directly from frozen.
What You Need
Our rosemary and garlic cheesy polenta fries are so tasty!
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- Cheeses - we use a combination of cheddar and parmesan cheeses for the ultimate flavour packed polenta chips!
- Rosemary - use fresh rosemary sprigs (or dried rosemary if that's all you have!)
- Garlic - use fresh cloves of garlic or jarred minced garlic
- Polenta - can be purchased from any supermarket
- Butter - salted or unsalted butter is fine to use
Step By Step Instructions
Let the Thermomix do all the work for you... just set and forget!
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Grate The Cheeses
Grate the cheddar and parmesan cheeses and set aside in a seperate bowl.
Step 2 - Chop The Rosemary & Garlic
Place the rosemary and garlic into the Thermomix bowl and mix until finely chopped.
Step 3 - Cook The Polenta
Add the water to the bowl with the rosemary and garlic. Heat for 8 minutes.
With the blades turning, slowly add the polenta through the MC hole.
Step 4 - Mix
Add the reserved cheeses, butter and salt and mix until creamy.
Step 5 - Allow To Set
Pour the mixture into 2 greased baking tins.
Allow to set before cutting into 'chips' and oven baking until crunchy!
Expert Tips
Making polenta chips using your Thermomix machine is so simple!
- Fresh rosemary sprigs will give you the best flavour, however, dried rosemary can also be used.
- The combination of parmesan and cheddar cheeses gives the polenta chips the most delicious flavour.
- Once you've mixed the polenta mixture until creamy, work quickly to pour it into the prepared baking tins (it will set quickly).
- Allow the chips to cool before cutting into 'chips'.
- Store in the fridge for up to 3 days.
- You can oven bake the polenta chips immediately or freeze them for another time.
- If freezing, add a sheet of baking paper between each layer of chips and store in an airtight container for up to 3 months.
- The polenta chips can be cooked directly from frozen.
FAQs
Polenta is boiled cornmeal. You can buy cornmeal from any supermarket.
The MC hole is the gap in the lid of the Thermomix where the measuring cup usually sits.
Of course! Try adding a little paprika or chilli powder to the mixture!
Related Recipes
Planning a party?
Browse some more of our most popular savoury finger food recipes:
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There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!
Thermomix Polenta Chips
Equipment
- Thermomix
- Oven
Ingredients
- 100 g parmesan cheese
- 100 g cheddar cheese
- 5 sprigs fresh rosemary (leaves only)
- 2 cloves garlic (or 2 teaspoon minced garlic)
- 1000 g water
- 250 g polenta
- 50 g butter
- sea salt , to season
Instructions
- Grease two 18X28cm rectangular slice tins and set aside.
- Place the parmesan cheese and cheddar cheese into the Thermomix bowl.Grate for 10 seconds, Speed 9, 10 seconds. Set aside in a seperate bowl.
- Wash and dry the Thermomix bowl.
- Add the rosemary leaves and garlic to the Thermomix bowl.Finally grate for 10 seconds, Speed 7, 10 seconds. Scrape and repeat until finely chopped.
- Add the water and heat for 8 minutes, Varoma, Speed 2.
- Set the Thermomix to 3 minutes, Varoma, Speed 2 and slowly add the polenta through the MC hole (while the blades are turning).
- Place the MC lid back on (to prevent any mixture bubbling out).
- Add the butter, cheese and sea salt and slowly increase to Speed 7, 1 minute (if the Thermomix starts shaking, turn the speed down and continue to increase slowly).
- Quickly pour the mixture between the two prepared tins and place onto the bench to set for 20 minutes.
- Place into the fridge until completely cold.Cut into 'chip' sized pieces.
- At this stage you can either bake the polenta chips on a baking tray in the oven (200 degrees celsius fan-forced) for 20-30 minutes or until crispy on the outside, or you can freeze them in an airtight container (with a sheet of baking paper between each layer).
- The polenta chips can then be cooked as per usual from frozen.
Notes
- Fresh rosemary sprigs will give you the best flavour, however, dried rosemary can also be used.
- The combination of parmesan and cheddar cheeses gives the polenta chips the most delicious flavour.
- Once you've mixed the polenta mixture until creamy, work quickly to pour it into the prepared baking tins (it will set quickly).
- Allow the chips to cool before cutting into 'chips'.
- Store in the fridge for up to 3 days.
- You can oven bake the polenta chips immediately or freeze them for another time.
- If freezing, add a sheet of baking paper between each layer of chips and store in an airtight container for up to 3 months.
- The polenta chips can be cooked directly from frozen.
Smiley says
These were so good with fish & Mayo!!
Lucy says
Fantastic!