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Sara McCleary
Course Appetizer, Side
Cuisine Italian-Inspired


  • 1 L 33.8 fluid ounces chicken stock
  • 160 g 5.6 ounces polenta
  • 100 g 3.5 ounces parmesan cheese
  • 200 g 7 ounces ricotta
  • 25 g 0.88 ounces butter
  • 20 g 0.7 ounces rosemary

Smoke Sage Salt

  • 20 g 0.7 ounces smoked salt
  • 20 g 0.7 ounces sea salt
  • 5 g 0.17 ounces sage, finely chopped


  • Line a rectangular brownie tin with plastic wrap.
  • In a large saucepan bring stock to the boil. Add polenta and reduce to a simmer. Continuously stir until the polenta is cooked through and all the stock has been absorbed.
  • Remove pan from heat and stir through parmesan, ricotta, butter and rosemary.
  • Leave to cool slightly and then place mixture in tin and smooth out evenly. Place plastic wrap over the top of the polenta mix. Smooth well with hands and place in the fridge for a few hours until chilled and set. I find it works best when left in the fridge overnight.
  • When the polenta is set and you are ready to cook, preheat oven at 180 deg C (360 deg F).
  • Remove wrap from the top of the polenta, and carefully turn out in one piece on to a chopping board. Remove the rest of the wrap. Cut polenta into 2cm square fingers/chips.
  • Place in the oven and bake for around 25 minutes until golden and crunchy.
  • While polenta chips are baking, make the smoked sage salt but combining salt and sage in a bowl.
  • When chips are ready remove from oven and serve immediately with the smoked sage salt.


I used rosemary as my herb of choice in these polenta chips. You don’t have to; rosemary could quite easily substituted with thyme, basil, or even sage. But if you do decide to use sage, then hold back on using the smoked sage salt. Follow my aioli suggestion instead.