Ready in 90 | Serves 2-4


4 cups water (or stock)

1 tsp salt

1 cup Organic Polenta, Coarse

2 garlic cloves, minced

1 tbsp Organic Olive Oil, Extra Virgin Cold-Pressed (plus more to coat)

1/2 tsp dried oregano

1/4 tsp dried rosemary

1/2 tsp paprika

Organic Egg Free Vegan Mayonnaise

Organic Sriracha Chilli Sauce


In a medium pot, bring water and salt to a boil. Stir in polenta, garlic, olive oil, oregano, and paprika. Stir frequently cooking for 45-60 minutes until done (no gritty bits left). If you have Quick Cook Polenta this takes about 6-8mins.

Transfer the polenta to a shallow tray. Smooth to make the thickness as even as possible. Refrigerate 30 minutes, until set.

Preheat oven to 180 degrees.

Cut polenta into rectangles or wedges about 8cm long. Transfer polenta chips to an oven tray lined with baking paper. Lightly coat with olive oil and bake 7-8 minutes. Flip over and lightly cover with more olive oil and cook another 7-8 minutes. To get them extra crispy, flip them a quarter turn, two more times for an additional two minutes each.

Sriracha Mayo: Mix 4 tablespoons of mayo and 1 teaspoon of sriracha together.

Remove from the oven and serve hot with sriracha mayo!

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