• 200 grams instant polenta, plus extra for coating
  • 50 grams butter
  • 100 grams parmesan
  • 125 grams mozzarella, sliced
  • Olive oil
  • Seasoning


  1. Preheat the oven to 200 degrees.
  2. Bring to the boil 750 milliliters salted water, slowly pour in the polenta and whisk continually. Lower the heat and let it cook for a couple of minutes. Add in the butter, seasoning and half the grated parmesan. When well mixed and the polenta has been cooking for around 5 minutes, stir in half the mozzarella. Line a 22 centimeters x 8 centimeters loaf tin with cling film and pour in the mix. Let the mix cool in the fridge so it is possible to slice. Slice into chip size pieces and place on a baking tray. Toss the chips in the extra polenta and place in the oven for 20 minutes or so at 200 until and golden. If necessary drizzle with olive oil half way to ensure they crisp all over. Top with the remaining cheeses and place under a hot grill until melted and bubbling. Careful, they will be hot!