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Thermomix Polenta Chips

Find out how to make Thermomix polenta chips... they're easy, they're delicious PLUS they're oven-baked!
Course Snacks
Cuisine polenta chips
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 30 chips
Calories 70kcal
Cost $5

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

RECIPE NOTES & TIPS
  • 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.

Nutrition

Calories: 70kcal | Carbohydrates: 7g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 88mg | Potassium: 18mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 119IU | Vitamin C: 0.1mg | Calcium: 65mg | Iron: 0.1mg