Rosemary & Parmesan Baked Polenta Chips

Directions

• Grease a square cake pan that is at least 20cm square and 5cm deep. Line the sides with baking paper, making sure that it sticks out from the sides by a few cm.
• Meanwhile on the stove, combine the chicken stock, rosemary and garlic in a medium pot on high heat. Bring to the boil and then reduce heat and allow to simmer.
• Pour the polenta steadily into the pot, continually stirring to stop it sticking. Cook, and keep stirring, for about 5 minutes or until the mixture is thick. Add the parmesan and then spread the mixture into the pan you prepared earlier. Cover the pan and, when cool, put in the fridge for 2+ hours, or until the mixture is set and stable.
• After the polenta mixture has set it’s time to make the chips. Preheat the oven to 220 degrees, or 200 degrees if your oven is fan forced. Remove the polenta from the pan by picking it up using the overhanging baking paper. Cut the polenta into chips that are 2cm wide and about 9-10cm long.
• Put the ‘chips’ on a greased wire tack over a baking tray covered with baking paper. Spray them with an oil of your choice and bake for about 15 minutes, or until they’re nice, golden and crisp. Serve soon after as a snack or a chip alternative.