Polenta Chips & Stracciatella

Join my Small Group Food & Wine Tours of Northern Italy

Polenta Chips, Stracciatella, Burnt Fig Jam

One of the things I love most about travel is discovering new foods, and the find of my first trip to Emilia-Romagna was the soft fresh cheese Squacquerone di Romagna. Guests on my Emilia-Romagna food and wine tour are just as excited when they have it for the first time, usually spread on Piadina Romagnola, the local flatbread. I had it with polenta chips and candied figs at Hotel La Rocca in the lovely Medieval hill town of Brisighella – a very simple dish, but one I haven’t stopped thinking about! Polenta chips with stracciatella is my recreation of that meal, using the similar stracciatella from Marrickville cheese producer Vannella, and Maggie Beer’s delicious burnt fig jam. Don’t be tempted by instant polenta, an authentic stoneground version takes longer to cook but is worth the effort; it’s still slightly grainy when ready, but the grains are tender. Staying Italian-inspired with the wine, Casa Freschi Ragazzi pinot grigio, made by David Freschi in the Adelaide Hills, is a great match.

Serves 4

  • 1.25 litres water
  • 1 tablespoon salt flakes
  • 250g yellow polenta
  • 400g stracciatella cheese
  • ⅓ cup extra virgin olive oil, plus extra for oiling
  • 6 tablespoons fig jam
  • Green salad, for serving
  1. Combine water and salt in a large saucepan and bring to the boil.
  2. Sprinkle in the polenta, stirring constantly with a narrow wooden spoon or whisk, until smooth.
  3. Reduce heat and simmer for an hour or so, until tender, stirring often.
  4. Spread into an oiled baking dish, set aside to cool, then refrigerate until needed.
  5. Preheat oven to 200°C.
  6. Cut polenta into large ‘chips’ about 1.5-2cm thick.
  7. Roll in oil and arrange on a baking tray.
  8. Bake for 20 minutes, then turn and bake for a further 20 minutes or so, until crisp.
  9. Arrange on plates with stracciatella and fig jam and serve.

Share page on:

Emilia-Romagna Tour Highlights

What Other Travellers Say

Janet (Tamworth, NSW, Australia)
Janet (Tamworth, NSW, Australia)
Read More
Just back from the most amazing trip to Emilia-Romagna with Roberta. Not only the home of Prosciutto di Parma, Parmigiano-Reggiano & Balsamic Vinegar, but scenery to die for and more quaint and exciting restaurants and cafés than you ever imagined. And Roberta is just the person to help you discover and enjoy them! Her knowledge of the history of the region and its wonderful cuisine know no bounds and all added to the excitement of the trip. It was faultless - well organized and lots of fun!
Deb (Belconnen, ACT, Australia)
Deb (Belconnen, ACT, Australia)
Read More
Wow, what a tour – I learned so much! Awesome fun traveling through Emilia-Romagna experiencing first hand some of the produce I've worked with over the last couple of years cooking with Roberta's recipe kits – the family are reaping the benefits now. If you're thinking of joining Roberta in future years get ready for an amazing experience.
Mark (Elizabeth Bay, NSW, Australia)
Mark (Elizabeth Bay, NSW, Australia)
Read More
My wife and I recently joined Roberta's Emilia-Romagna tour. We enjoyed all the temptations offered and learned a lot about that part of Italy, especially its food and wine culture. What was most impressive was Roberta's local knowledge of people and places. The planning and effort she put into making the whole experience seem effortless was remarkable.
Subscribe To My Newsletter & Get A Free Online Italian Cooking Class (RRP $39)