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Polenta chips with pesto dipping sauce

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  • Gluten free
  • Egg free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free

These golden parmesan polenta chips are served with basil pesto. They make a tasty starter or side to any main.

  • Serves6
  • Cook time25 minutes
  • Prep time15 minutes, + 2 hours chilling time
Polenta chips laid out on a serving board with pesto dipping sauce drizzled on top and in a small dish on the side.


  • 2 cups (500ml) salt-reduced chicken stock
  • 2 cups (500ml) milk
  • 1 cup (170g) instant polenta
  • 2/3 cup (50g) finely grated parmesan
  • 20g butter, melted
  • 1 lemon, zested
  • 2 tsp sea salt fakes
  • 1/4 cup (65g) basil pesto

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Grease a 19cm x 29cm slice pan and line the base and 2 long sides with baking paper, allowing the sides to overhang.
  2. Step 2

    Combine the stock and milk in a saucepan over high heat. Bring to the boil. Gradually add the polenta in a thin, steady stream, whisking constantly until combined. Reduce heat to low. Cook, stirring constantly, for 5 mins or until mixture boils and thickens. Remove from heat. Stir in 1/2 cup (40g) of parmesan. Pour into the prepared pan and smooth the surface. Place in the fridge for 2 hours to set.
  3. Step 3

    Preheat oven to 200˚C. Line a baking tray with baking paper. Turn the polenta onto a clean work surface. Use a large sharp knife to cut in half lengthways. Cut crossways into 1.5cm-thick batons. Place on the lined tray. Brush with butter and sprinkle with the remaining parmesan.
  4. Step 4

    Bake, turning occasionally, for 15 mins or until golden brown and heated through.
  5. Step 5

    Combine the lemon zest and salt in a bowl. Place the polenta chips on a serving plate. Sprinkle with salt mixture. Drizzle with a little of the pesto. Serve immediately with the remaining pesto.