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Polenta Chips:

  • Water 800.0 ml
  • Polenta (raw weight) 170.0 g
  • Chickpea flour 3.0 Tbs
  • Fine sea salt 2.0 g
  • Parmesan cheese (grated) 200.0 g
  • Butter 100.0 g


  • Onions (peeled and diced) 200.0 g
  • Knorr Tomato Pronto 500.0 ml
  • Balsamic vinegar 50.0 ml
  • Granulated sugar 15.0 g
  • Smoked paprika 2.0 tsp

To Serve:

  1. Polenta Chips:

    • Bring water to the boil, once boiling, whisk in the polenta, chickpea flour and salt and simmer until cooked.
    • Stir in the parmesan and butter, turn out onto a greased tray and place in the fridge until chilled.
  2. Sauce:

    • Fry the finely diced onion, add all the ingredients except the Hellmann's Original Mayonnaise (Knorr Tomato Pronto, Knorr Professional Chicken Stock Granules, balsamic vinegar, sugar and smoked paprika).
    • Bring to the boil and cook out.
    • Place in the fridge to chill completely.
    • Mix the chilled tomato mixture with the Hellmann's Original Mayonnaise.
  3. To Serve:

    • Cut the polenta into chip fingers. Dip in cold water and dip into the Knorr Professional Chicken Breading. Deep fry at 180 °C until crispy.
    • Serve the chips immediately with the dipping sauce.
    • Makes about 35 portions.