Grilled Parmesan Polenta Chips.

Name: Keripik Polenta Parmesan Panggang.
Total time: 15 min
Yield: 30 servings
Cuisine: Indonesian
Ingredients: 2 ounce tubes polenta (removed from plastic, cut into 1/4-1/2-inch slices, 8); 2 tablespoons olive oil; 6 ounces parmesan cheese (grated (swap with nutritional yeast for a vegan version)); salt + pepper (for sprinkling); gorgonzola or blue cheese (for serving (optional))

Beware, these polenta chips are highly addicting.

⏱️ 15 min 🔪 Prep: 5 min 🔥 Cook: 10 min 📊 Easy 👁️ 17 views

👨‍🍳 Start Cooking

Foto: Half Baked Harvest

Ingredients

30 servings

2 ounce tubes polenta (removed from plastic, cut into 1/4-1/2-inch slices, 8)
2 tablespoons olive oil
6 ounces parmesan cheese (grated (swap with nutritional yeast for a vegan version))
salt + pepper (for sprinkling)
gorgonzola or blue cheese (for serving (optional))

Steps

Heat a grill or grill pan to medium-high heat and lightly rub your grill with olive oil.
Brush both sides of the polenta cakes with the olive oil. Sprinkle both sides with parmesan, salt and pepper.
Lay the polenta rounds in one layer on the grill, and grill for 5 minutes on each side or until both sides are golden and crunchy and have grill marks.
Remove the cakes from the grill and place on a large plate to cool. Serve warm or at room temperature. I love serving these with blue cheese, salsa or guacamole or simply snacking on them plain!