Polenta Chips with Spicy Dipping Sauce| Mutti Recipe

Polenta Chips with Spicy Dipping Sauce| Mutti Recipe

Made with Datterini tomatoes

Mutti® Baby Roma Tomatoes (Datterini) are small, oval shaped tomatoes with a wonderful fleshy texture and a delicious sweet flavor. They are carefully harvested and quickly processed to preserve their freshly picked taste.  Their thin skin makes them ideal for quick sauces or for topping shellfish and seafood.

cooking sketch 40 min (COOK TIME: 40 min)

cooking sketch Easy


For the polenta chips:

  • 3 cups chicken stock
  • 2 tbsp fresh rosemary (finely chopped )
  • 1 clove garlic (grated)
  • 1 cup instant polenta
  • 1/2 cup Parmigiano Reggiano Cheese (finely grated)
  • extra virgin olive oil (spray)

For the spicy sauce:

  • 14 oz Mutti® Baby Roma Tomatoes (Datterini)
  • 1/2 onion (diced)
  • 1 clove garlic (crushed)
  • 1 tsp dried chili flakes
  • 1 tsp smoked paprika
  • 1/2 cup fresh basil
  • 1 tbsp extra virgin olive oil
  • 1 pinch salt
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Polenta Chips with Spicy Dipping Sauce| Mutti Recipe: Method

  1. Grease a 2inch-deep, 7.5 inches (base) square cake pan. Line base and sides with baking paper.
  2. Mix the stock, rosemary and garlic in a medium saucepan over high heat. Once it comes to a boil, reduce to a low heat.
  3. Add the polenta slowly while stirring constantly. Stir for about 6 minutes until it thickens, then turn the heat off.
  4. Add the parmesan and mix well. Pour into the pan and spread evenly.
  5. Refrigerate for 2 hours or until set.
  6. For the spicy sauce, in a small saucepan on low heat add the oil, garlic and onion and heat for 2mins.
  7. Add the tin of Mutti® Baby Roma Tomatoes (Datterini), basil, paprika, chili flakes and salt to taste. Mix well and cook for 10mins on low heat.
  8. Once cooled transfer to a small bowl. Serve this at room temperature.
  9. Carefully remove polenta from pan onto a cutting board and cut into 0.8 inches wide chips.
  10. In a large pan heat a little extra olive oil and fry each of the polenta chips in batches until golden brown on each side.
  11. Serve alongside the spicy sauce

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