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Ricotta and polenta chips

Ricotta and polenta chips
4.1 21 ratings
Prep. 20 min
Total 2 h 20 min
4 portions
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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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