Polenta chips



  • 2 cups vegetable stock
  • 1 tbls ginger juice (from grated fresh ginger
  • 1/2 cup fine polenta
  • 2 tsp Sea salt
  • Grapeseed oil for deep frying


  1. Gently bring the stock and ginger juice to a simmer.
  2. Then slowly pour in the polenta in a thin line, whisking constantly. It will get quite thick and start to bubble like volcanic lava.
  3. Add the salt and turn down the heat and keep whisking for about 5 mins.
  4. Pour into a greased tray and set in the fridge. This will take about 30 mins. (You want thick chips so make sure the polenta is about an inch high in the tray).
  5. Take out of the fridge and slice chips into fingers about an inch wide and 5cm long.
  6. Deep fry in a wok until brown and mcrunchy.
  7. Drain on absorbent paper and serve with the Tempeh Burger.