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5 from 1 vote

Baked polenta chips and cheesy dip

What to do with polenta? It's just so tasteless. I find it's always better the next day.
Course: Appetizer, Snacks
Cuisine: Italian
Keyword: Blue cheese dip, Polenta chips


  • Baking Tray
  • Medium to large saucepan
  • Blender or blending stick


For the polenta

  • 300 g polenta (I used good quality polenta not quick cook but you could use either)
  • 600 ml water or veg stock
  • 1 tbsp salt if not using veg stock
  • knob large butter
  • 50 g parmesan cheese (optional)

To make the polenta chips

  • 100 g dry polenta
  • sprig fresh rosemary, finely chopped
  • 2 tbsp olive oil

For the blue cheese dip

  • 100 g blue cheese
  • 150 ml sour cream or Greek yoghurt
  • 1/2 lemon, juice of
  • 1 tsp sea salt


To make the polenta

  • Using a large to medium sized saucepan, add the stock (or water and salt) and polenta to the pan and bring to the boil.
  • Simmer, stirring constantly for around 40 to 45 minutes. Remove from the heat, beating in a large knob of butter. Add either parmesan cheese or pesto to flavour it. Eat hot.

To bake the polenta chips

  • Leave the leftovers of the polenta to form a solid cake. Cut into slices, then chips.
  • Prepare an oiled baking tray and preheat the oven to 180C.
  • Sprinkle the dry polenta on to a plate and dip in each 'chip' coating each side.
  • Place the polenta chips in a single layer in the baking tray.
  • Sprinkle with the chopped rosemary.
  • Bake for one hour. When cooked, remove and serve with the dip.

To make the blue cheese dip

  • Crumble the blue cheese into the cream or yoghurt and blend.
  • Add the salt and lemon juice.