Polenta Chips with Broad Beans and Ricotta

Matt Tebbutt's crispy polenta chips, with a salad of broad beans and asparagus, make a great vegetarian starter
By Matt Tebbutt
Polenta Chips with Broad Beans and Ricotta
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the polenta chips

  • 1.5 litres fresh vegetable stock
  • 1-2 pieces parmesan rind
  • 1 sprigs rosemary
  • 1 clove garlic
  • 1 kg polenta
  • 100 ml double cream
  • 50 g parmesan, grated
  • 2 eggs, beaten
  • plain flour
  • polenta, for coating
  • vegetable oil, for deep frying

For the salad

  • 200 g fresh broad beans, podded and blanched
  • 20 tips of asparagus
  • 1 sprigs tarragon
  • 1 handfuls pea shoots
  • 1 lemon, juice and zest
  • extra virgin olive oil

To serve

  • 200 g ricotta cheese
  • 1 lemon


1. Bring the vegetable stock up to the boil in a pan, add the parmesan rinds, rosemary and garlic and leave to infuse for 10 minutes.

2. Bring back to the boil, pour in the polenta and stir over a low heat until it thickens and comes away from the sides of the pan, about 5 minutes.

3. Add the double cream and grated parmesan and stir well. Pour into a shallow tray lined with cling film and transfer to the fridge to set firm, at least 2 hours.

4. Preheat the oil in a wok for deep-frying to 180C. When set, remove the polenta from the tray and cut into chunky diamonds.

5. Put the flour on one plate, the egg on another and the loose polenta on another. Flour, egg and crumb each polenta diamond, then deep fry until golden.

6. To make the salad, combine the asparagus and broad beans in a bowl and squeeze over the lemon. Drizzle with oil, add the pea shoots and toss lightly.

7. Serve the polenta and salad dotted with the fresh ricotta and lemon zest.

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