Think of the greatest chip you’ve ever eaten … a soft and fluffy centre encased by the most wonderful crunchy skin. Now multiply this memory by 10 and you are approaching the taste sensation of a chip made not with potato but polenta.
Polenta is ground corn that has been used in classic Northern Italian cooking for centuries and is a good source of many vitamins and minerals.
These rosemary polenta chips are great to create as the recipe is easy to multiply up to 4-5 times to cater for crowds. This gives you a variable amount of portion sizes for a relative cheap item that has only a little bit of labour. The chips are full of texture and flavour, then add the aromatic fungi truffle. Overall you get an earthy/meaty/rosemary/salty flavour along with the sweetness of corn polenta.