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Polenta Chips with Smoky Tomato Relish

  • People

    Serves 6

  • Prep Time

    30 min.

  • Refrigeration Time

    1 h

  • Barbecue Time

    45 min.

Serves 6
Prep Time
30 min.
Refrigeration Time
1 h
Barbecue Time
45 min.

the Ingredients

Polenta Chips With Smoky Tomato Relish
  • 1½ litre chicken stock
  • 375 grams instant polenta
  • 2 garlic cloves, crushed
  • ¾ cup grated Parmesan cheese
  • 1 tablespoon finely chopped rosemary leaves
  • Olive oil
  • Sea Salt

Smoky Tomato Relish

  • ½ brown onion, sliced into 1cm thick disks, keeping layers intact
  • 1 teaspoon olive oil
  • 4 ripe tomatoes
  • 1 long red chilli
  • ½ cup balsamic vinegar
  • ½ cup brown sugar
  • 1 garlic clove, crushed
  • Sea salt
  • Freshly ground black pepper
It’s hard not to dig straight in to these scrumptious morsels. A cheesy, garlicky, crunchy polenta chip with a tangy barbecue relish.


  • 01 Prepare the barbecue for direct cooking over high heat (230° to 290°C) and preheat a large Weber Ware Casserole Dish for 10 minutes.
  • 02 Pour the chicken stock into the casserole dish, place the casserole lid on, with the steam vent closed. Close the barbecue lid and bring the stock to a boil over direct high heat, about 5 minutes. Once the stock has come to a boil, wearing heatproof gloves, remove the casserole lid. Gradually stir in the instant polenta with a silicon whisk or spoon. Continue to stir the polenta for 2 minutes. Once cooked, remove the casserole dish from the barbecue.
  • 03 Stir in the garlic, Parmesan, and rosemary. Pour into a 30cm x 20cm slice tin lined with plastic wrap. Using the back of a spoon, smooth out the polenta in the dish. Refrigerate for at least 1 hour to set. Alternatively, if you are simmering the relish in a saucepan you can leave the polenta in the casserole dish. See notes.
  • 04 Whilst the polenta is chilling, make the relish. Adjust the temperature of the barbecue to direct medium heat (180° to 230°C). Brush the onion disks with olive oil. Add the onion disks, tomatoes, and chilli to the cooking grill. Close the lid and grill for 8 minutes over direct medium heat, turning as needed, or until the red chilli is blackened and blistered, the tomatoes are caramelised and the onion is cooked through and caramelised.
  • 05 Finely chop the chilli, onion, and tomatoes. Add to a clean casserole dish (or saucepan if using a stove top) along with the remaining relish ingredients, including salt and pepper to taste. Bring to a simmer over direct medium heat for 10 minutes or until the relish has thickened (keep the casserole lid off). Remove from the heat and set aside at room temperature until required, or refrigerate if not serving within two hours. Turn the barbecue off.
  • 06 After one hour of refrigeration, turn the polenta out onto a chopping board. Remove the plastic wrap (if applicable) and slice into 1.5cm x 15cm batons.
  • 07 Prepare the barbecue for direct cooking over medium heat (180° to 230°C) and preheat a large Weber Ware Casserole Dish or Weber Ware Frying Pan for 10 minutes. See notes.
  • 08 Add ½ tablespoon olive oil and the polenta batons to the pan, cooking over direct medium heat for 12 minutes, turning once halfway through the cooking time, until golden and crispy. You will need to cook the polenta chips in batches, ensuring the pan isn’t overcrowded. Add olive oil as needed. Once cooked, season the polenta chips with sea salt and serve with the smoky tomato relish.

    Instant polenta can be found at gourmet grocers or specialty supermarkets. If you don’t have instant polenta, follow the packet instructions for cooking times and instructions for normal (non-instant) polenta.

    The polenta batons can be brushed with olive oil and grilled on the cooking grill or hotplate, but for ease of cooking and to prevent the polenta from sticking, use a non-stick Weber Ware Casserole Dish or Weber Ware Frying Pan.

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