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Baked Ricotta and Polenta Chips

Sara McCleary
  • 145 minutes
  • Serves 6

INGREDIENTS

1 l

chicken stock

160 g

polenta

100 g

parmesan cheese

200 g

ricotta

25 g

butter

20 g

rosemary

20 g

smoked salt

20 g

sea salt

5 g

sage (finely chopped)