Polenta chips with rosemary, feta and garlic dip

This irresistible recipe sees cheesy polenta chips baked until beautifully golden and served with a deliciously creamy rosemary, feta and garlic dip. A must-try with a crisp glass of wine

By Jo Wilcox
  • 20 mins preparation
  • 20 mins cooking
  • Serves 4
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Rosemary, feta and garlic dip
  • 2 clove garlic, finely chopped (see recipe tips)
  • 2-3 sprigs fresh rosemary, leaves stripped
  • 1 teaspoon grated lemon zest
  • 100 gram feta cheese, diced
  • 250 gram cream cheese
  • sea salt
Polenta and parmesan chips
  • 500 millilitre water
  • 1/2 cup fine polenta
  • 1 teaspoon celery salt
  • 1/4 cup grated parmesan
  • canola or olive oil cooking spray


  • 1
    Add garlic, rosemary leaves, zest and feta to a food processor and pulse until finely chopped. Add cream cheese and blend until smooth.
  • 2
    Season to taste with sea salt, spoon into a bowl, cover and chill in fridge until needed. (This recipe makes about 1 cup of dip.)
  • 3
    For chips, heat water in a medium saucepan until boiling then pour in polenta in a steady stream, whisking until smooth and thick. Remove from heat, season with celery salt and stir in parmesan.
  • 4
    Pour into a lightly greased and lined baking dish or slice tin around 20cm square and allow to cool then chill in the fridge for at least 2 hours.
  • 5
    Preheat oven to 190°C. Cut polenta slab into even-sized chips and arrange on a lined baking tray. Spray with cooking spray and bake for 15-20 minutes or until golden and crisp.
  • 6
    Serve dip with warm, golden polenta chips.


  • Try roasting a whole bulb of garlic until soft and sweet instead of using the tangy, fresh garlic, if you prefer. - This dip works well as a spread for bagels and sandwiches, too.

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