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Carlota Fariña


Today I am updating the blog with this delicious idea of polenta chips with rosemary in collaboration with Biocop, who sells a really good eco cornstarch which I ate months ago. Actually, last autumn, when I showed on Instagram my polenta dish, a classic recipe of northern Italy. 

These chips are one of my favourite ways to eat polenta as they are super crunchy and a new option to the classic French fries. I also add herbes de Provence into the mix and then I bake all for 20 minutes with a bit of rosemary. If you are not a big fan of any of these herbs, you can skip these two steps or serve them with a nice and easy yogurt dip I am writing below. 


600 ml (2 ½ cups) water 

200 gr (1 ½ cups + 2 tbsp) cornstarch

2 tbsp extra virgin olive oil

2 tbsp herbes de Provence, optional

Two fresh rosemary branch, optional


Quick yogurt dip

100 gr (½ cup + ½ tbsp) Greek yogurt or a vegan option

15 ml (1 tbsp) extra virgin olive oil

The juice of half a lemon

½ garlic clove, diced

Salt and pepper to taste



Bring the water to a boil and add salt. Then reduce heat and slowly start to add the cornstarch while mixing all the time with a wooden spoon. Mix for 5 minutes and add the extra virgin olive oil too.  Now add the fresh herbs and combine again. Transfer to a big mould and smooth the top with a rubber spatula. You should have a height of 1 cm (0,40 inches). Allow to cool on the kitchen worktop. 

Now, cut the mix with a knife to create the chips. Transfer to a baking tray and add some rosemary. Bake at 200ºC (390ºF) for about 20 minutes. You can serve them with a quick yogurt dip. Mix all the ingredients in a food processor or medium bowl, serve all, and… buon appetito! 



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