Ricotta and polenta chips

Ricotta and polenta chips

4.1 21 ratings

Prep. 20 min

Total 2 h 20 min

4 portions

Ingredients

Ricotta

full cream milk
1800 g
white vinegar
80 g

Polenta

Parmesan cheese cut into pieces (2 cm)
20 g
water
480 g
Vegetable stock paste (see Tips)
1 tbsp
coarse polenta (see Tips)
150 g
olive oil plus extra for drizzling
2 tsp
fresh thyme leaves only
2 sprigs
sweet paprika
½ tsp
ground black pepper
½ tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 420.7 mg

Protein 20.3 g

Calories 2002.5 kJ / 476.8 kcal

Fat 19.9 g

Fibre 1.4 g

Saturated Fat 11.4 g

Carbohydrates 54.3 g

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Australia and New Zealand

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