Polenta, cauliflower and pea chips

  • 10 mins preparation
  • 15 mins cooking
  • Serves 6
  • Print


Polenta, cauliflower and pea chips
  • 1 1/2 cup (375ml) milk
  • 1 cup water, salted
  • 1 cup (170g) instant polenta
  • 220 gram cauliflower florets, steamed, mashed
  • 3/4 cup (90g) tasty cheese, grated
  • 1/2 cup (60g) frozen peas, blanched
  • 1/3 cup (80ml) rice bran oil, to fry


Polenta, cauliflower and pea chips
  • 1
    Grease and line an 18cm x 28cm slice pan.
  • 2
    Combine milk and water in a saucepan and bring to boil on high. Reduce heat to medium. Gradually add polenta in a thin, steady stream, whisking constantly, until smooth. Reduce heat to low.
  • 3
    Cook polenta, stirring, for 5-10 minutes, until polenta comes away cleanly from side of pan. Stir through cauliflower, cheese and peas. Use a wet spatula to spread polenta into prepared pan and smooth surface. Set aside to cool.
  • 4
    Cut set polenta into 2cm x 9cm chips. Heat oil in a frying pan on high.
  • 5
    Cook polenta chips in batches for 3 minutes, turning regularly, until golden and crisp. Season with sea salt flakes, if you like, and serve piping hot.