Smoky polenta chips from Plenty More (page 206) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.194 in the US edition. See recipe for variations.

  • Ganga108 on March 02, 2022

    Ottolenghi's gorgeous polenta crisps recipe earlier in this book was enough impetus for us to search for the polenta in the back of the pantry and make this delicious snack. Who doesn't like chips?

  • StephEpices on September 29, 2019

    Same as previous comments. Impossible to fry, so after a small test batch, I baked them at 200C for 15-20 minutes after spraying a bit of olive oil and they were perfect. The sauce was absolutely fabulous! I will use the leftover sauce on pasta.

  • coryelizabeth on July 03, 2017

    This did not work: the polenta "fries" disintegrated during frying and turned into greasy, inedible clumps. However, I'm still happy I made this, as the smoky tomato sauce was delicious and could be used for any number of things.

  • marry_bellows on November 17, 2014

    Didn't work at all. Polenta was too creamy and did not set properly. Moreover, during frying the cheese melted and I got only "shells" instead of chips.

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