Mediterranean polenta chips
10 minutes
Preparation Time
1 hour 30 minutes
Cooking Time
16 serves


Polenta chips

1 litre vegetable stock
1 tbsp extra virgin olive oil
250 g polenta
100 g parmesan, grated
Pinch of salt

Slow roasted tomatoes

500 g Roma tomatoes, small, cut in half lengthwise
6 sprigs thyme
Salt and pepper, to taste
1 tbsp extra virgin olive oil

Whipped cheese

150 g ricotta
150 g goat’s cheese
1 lemon, juiced
Pinch of salt


160 g basil pesto
½ bunch basil

Miele accessories

Unperforated steam container
Universal tray
XL gourmet oven dish



1. Place the vegetable stock and olive oil into an unperforated steam container.
2. Whisk the polenta into the vegetable stock until combined and Steam at 100°C for 15 minutes.
3. Stir in the salt and half the parmesan and Steam at 100°C for 5 minutes.
4. Stir vigorously for 2-3 minutes with a wooden spoon until smooth and creamy.
5. Transfer to a paper-lined deep unperforated steam container and refrigerate until set for at least 2-3 hours, preferably overnight.

Slow roasted tomatoes

1. Preheat the oven on Fan Plus at 130°C with the Crisp function activated.
2. Arrange the tomato halves on a universal tray.
3. Sprinkle the tomatoes with thyme, salt and pepper and drizzle with extra virgin olive oil.
4. Place in the oven on shelf position 2 and cook for 60-90 minutes, or until the tomatoes have softened. Set aside.

Whipped cheese

1. Add all ingredients into a blender and blitz until smooth for 10-20 seconds. Transfer to a piping bag or a bowl. Set aside in refrigerator.

Polenta chips

1. Preheat the oven on Fan Plus at 240°C.
2. Cut the polenta into 6 cm x 3 cm x 3 cm chips. Lightly coat with olive oil, toss in parmesan and arrange in a gourmet oven dish.
3. Place in the oven on shelf position 2 and bake for 15-20 minutes, or until crispy. Allow to cool for 5 minutes.

To serve

1. Pipe or spoon the whipped cheese on each polenta chip. Top with a layer of basil pesto (1 tsp each) and finish with Roma tomatoes and fresh basil leaves.

Hints and tips

• Polenta and Roma tomatoes can be prepared the day prior to serving and kept refrigerated until required.
• If whipped cheese is over whipped, improve consistency with more goat’s cheese.



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    Thursday 08th September 2016

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