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Beware, these polenta chips are highly addicting.
Like HIGHLY, but I figure it’s ok because aside from the parmesan, which I do think is a must, these are actually pretty healthy.
And super quick + easy!
Yeah!
There is no frying, soaking or any other annoying tasks.
All you need to do is slice, grill and serve!
Personally I love these just at they are or with a little blue cheese, but you could go crazy with dipping options.
Ketchup, BBQ sauce, any kind of creamy dip or dressing, and oh my gosh, salsa and guacamole would be flipping amazing!! Now that I thought of it I am so trying that next, which means I’ll be making these again tomorrow. Sounds like a great mid afternoon break from the Florida sun – paired with a Pink Watermelon Lemonade Slushy. Oh yeah, I am so doing that!
Not only would these be great as a mid-day snack, but they would be the perfect party snack or appetizer for the Fourth of July. I still cannot believe that is a week from Friday. I better start thinking Red, White and Blue!
Grilled Parmesan Polenta Chips.
Servings: 30 Chips
Calories Per Serving: 50 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 ounce tubes polenta removed from plastic, cut into 1/4-1/2-inch slices, 8
- 2 tablespoons olive oil
- 6 ounces parmesan cheese grated (swap with nutritional yeast for a vegan version)
- salt + pepper for sprinkling
- gorgonzola or blue cheese for serving (optional)
Instructions
- Heat a grill or grill pan to medium-high heat and lightly rub your grill with olive oil.
- Brush both sides of the polenta cakes with the olive oil. Sprinkle both sides with parmesan, salt and pepper.
- Lay the polenta rounds in one layer on the grill, and grill for 5 minutes on each side or until both sides are golden and crunchy and have grill marks.
- Remove the cakes from the grill and place on a large plate to cool. Serve warm or at room temperature. I love serving these with blue cheese, salsa or guacamole or simply snacking on them plain!
Now that is the perfect chip.
This looks amazing, I can’t wait to try this recipe! 🙂
Thank you so much!! Hope you have a great day! 🙂
Sold. When is it snack time?
Where I live they call this CORNMEAL MUSH–It’s sold at Krogers, Wal-Mart, and Target I think. I grill it and put powdered sugar and syrup on it–It’s so good.
Oh my gosh! Totally trying a sweet version! YUM!
I just love crispy polenta, but I’ve never thought to turn them into chips! Such a brilliant idea Tieghan!
These are going to be super popular with my Mum 🙂 She loves fried/grilled polenta and potato chips were practically their own food group when I was growing up (as was chocolate). I have to make these for a family dinner appetizer very soon. Thanks Tieghan. Hope you are enjoying your trip!
Yes please, I think I could eat the entire batch!
Love the look of these – they look so cute Tieghan!
Such an awesome idea, perfect for summer!!
I haven’t even made these, but I’m already addicted. I imagine eating the whole batch while writing my dissertation this week. nom. type. nom. type. I agree that a bit of salsa and guacamole (and sour cream?!) would be even more addicting.
Awesome! I always seem to buy polenta then not know what to do with it, so will keep these in mind.
These are perfect for my gluten free diet! Yum.
OMG MUST make these! Soooo easy and so delish! Thanks for this kick ass recipe!
genius! I am making these for sure.
Wow, these chips look amazing! Love the addition of parmesan- polenta isn’t the same without it! Loving those grill marks too- more flavourful! 🙂
Love the way the grill makes these look! And such a fun way to use polenta 🙂