Go Back
Stack of golden crispy polenta chips on a slate board with a bowl of spicy sriracha aioli for dipping

Polenta Chips: Crispy Baked Bites with Spicy Aioli

Thick sticks of chilled polenta baked until crisp outside and creamy inside, served with a garlicky sriracha aioli.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 50 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 410
Ingredients Method Notes

Ingredients
  

For the polenta chips
  • 1000 ml vegetable broth (4 cups)
  • 240 g coarse polenta (cornmeal) (1 1/3 cups); not instant
  • 1 tsp salt
  • 50 g grated parmesan optional
  • 3 tbsp olive oil divided
  • 1 tbsp cornstarch
  • 1/4 tsp black pepper
For the spicy aioli
  • 120 g mayonnaise (1/2 cup); full fat
  • 2 garlic cloves, grated
  • 1 tbsp lemon juice
  • 1 sriracha to 2 tbsp; to taste
  • 1/2 tsp smoked paprika
  • 1 pinch cayenne optional
  • 1 pinch salt to taste

Method
 

Make the polenta base
  1. Bring the vegetable broth to a boil in a medium saucepan and stir in the salt.
  2. Whisk in the polenta in a slow stream, then reduce heat to low and stir often for 20 to 25 minutes, until thick and pulling away from the sides of the pan.
  3. Stir in the parmesan and 1 tbsp olive oil until melted through.
  4. Pour the polenta into a parchment-lined 9x13-inch dish and spread to about 1.5 cm (0.6 inch) thick. Cool at room temperature 20 minutes, then chill at least 2 hours, until firm.
Bake the chips
  1. Heat the oven to 220°C/425°F and line a sheet pan with parchment.
  2. Turn the chilled polenta out onto a board and cut into sticks, about 1 cm wide and 8 cm long.
  3. Toss the sticks in a bowl with the remaining olive oil and the cornstarch, then arrange in a single layer on the sheet pan.
  4. Bake 25 to 30 minutes, flipping halfway, until deep golden and crisp at the edges.
Make the aioli and serve
  1. Whisk together the mayonnaise, garlic, lemon juice, sriracha, smoked paprika, cayenne, and salt until smooth.
  2. Serve the polenta chips hot, straight off the pan, with the aioli on the side for dipping.

Notes

  • Chill the polenta at least 2 hours, cutting it warm ruins the chip shape.
  • Line the sheet pan with parchment, sticking is the main failure point here.
  • Don't skip flipping halfway, one side crisps faster near the oven's back wall.
  • Whisk the aioli right before serving so the garlic flavor stays sharp, not muted.