Serves 4

 

Ingredients

450-500ml vegetable or chicken stock

1 tbsp rosemary leaves, finely chopped (thyme or oregano would also be delicious)

1 garlic clove, crushed into a paste

120g instant polenta

40g parmesan, finely grated

Olive oil for greasing

 

Method

 

Preheat the oven to 220C (200C fan-assisted).

 

Line a baking tray with silicone or non stick paper, making sure the paper goes up the sides.

 

Place your stock, rosemary and garlic in a medium saucepan over a high heat. Bring to the boil.

 

Reduce heat to low. Add your polenta in a slow, steady stream stirring constantly with a wooden spoon.

 

Stir for up to 5 minutes or until thickened. You can use a wire whisk as it can get pretty lumpy but don't worry, it will start to smooth out and it doesn't matter if there are a few small lumps.

 

Stir in the grated parmesan.

 

Spread the polenta thick paste into your prepared pan. You want your chips to be about 2 cm (1/2 inch) thick.

 

Refrigerate until set and completely cool.

 

Remove polenta from the baking tray and cut into 2 cm wide chips.

 

Place on a well-greased wire rack over a baking tray. (You can cook them also on a lined greased baking sheet, just make sure it's well-greased though as they can stick.)

 

Bake for 15 minutes or until golden and crisp.

 

Serve warm.