Polenta Chips

Ingredients

1.25 litres water

2 tsp salt

250g polenta

75g Parmesan cheese, plus extra for serving

Bring the water to the boil in a large, wide saucepan.

Add the salt, then sprinkle in the polenta, a handful at a time letting it fall through your fingers from a height.

Stir continuously, using a wooden spoon.

If you add the polenta too fast, it will form lumps (if this happens, fish them out because they will not break down during cooking).

Once all the polenta is added, turn the heat down low and cook, giving 3-4 good stirs every 20secounds or so, for 25 minutes.
Stir in the Parmesan cheese

Spread it out 1cm thick on a tray and leave to cool.


Once cool, cut the polenta into triangles and place on baking tray.
Drizzle over olive oil, salt and some rosemary and bake in preheated oven (220°C) until golden and crispy.