Pasture to Plate


Olive and Thyme Polenta Chips

A healthier alternative to deep-fried potato chips and just as delicious.

Serves 6


  • 2 cups chicken stock
  • 1/2 cup polenta
  • 1/3 cup Oliana kalamata olives, chopped
  • 2 teaspoons fresh thyme leaves
  • 1/4 cup finely grated parmesan cheese


Grease a 19cm (base) square cake pan. Line base and sides with baking paper. Place stock in a saucepan over high heat. Cover. Bring to the boil. Add polenta. Reduce heat to low. Cook, stirring constantly, for 4 to 6 minutes or until polenta is thick. Stir in olives, thyme and cheese. Season with salt and pepper.

Spoon mixture into prepared pan. Smooth top. Cover. Refrigerate for 2 hours or until firm.

Preheat oven to 200°C/180°C fan-forced. Remove polenta from pan. Cut in half to form 2 rectangles. Cut each rectangle into 2cm-thick chips. Place on a baking tray lined with baking paper. Bake for 15 to 20 minutes, turning halfway during cooking, or until golden and heated through. Serve.