Polenta chips

Impress your dinner party guests with these truffle infused polenta chips! Traditionally an essential food of working class families in Northern Italy, polenta has certainly come a long way! Whether your chips are served as a side dish or appetizer, this indulgent finger food is bound to go down a treat.

Categories: Pesto

Serves: 4 Preparation time: 30 minutes Cooking time: 1 ½ hours with cooling



  • 650ml chicken or vegetable stock
  • 125g polenta
  • 50g finely grated parmesan or other hard, strong cheese
  • 2 heaped tsp Filippo Berio Truffle Pesto
  • 3 tbsp finely chopped chives
  • 50g polenta (to coat)
  • 150ml Filippo Berio Extra Virgin Olive Oil (to fry)


  1. Line a small baking dish with baking paper. Pour the stock into a medium pan, add the polenta, bring to a simmer and then whisk until smooth. Simmer, stirring all the time, until it thickens and starts to come away from the side of the pan.
  2. Stir in the cheese until melted, add the truffle pesto and the chives and pour into the baking dish, smoothing it into a flat layer – it should be about 1.5cm thick. Allow to cool completely, and then chill until solid, about ½ an hour.
  3. Cut the polenta into chips of your desired size. Put the remaining 50g of polenta into a shallow dish, then turn each chip in it to lightly coat them. Put the oven on low.
  4. Add the Filippo Berio Extra Virgin Olive Oil to a frying pan, and put it over a medium-high heat. Shallow fry the chips in batches until golden brown on all sides, then drain on kitchen paper and keep warm in the oven. Serve hot.

Cook with:

Truffle Pesto

Produced in Liguria, the home of Pesto, this versatile aromatic truffle pesto has the rich flavour of black summer truffles. You can now enjoy this flavour all year long. Simply stir into freshly cooked pasta, adding a little water from the drained pasta, to create a luxurious creamy sauce and serve with fresh parmesan.

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