- 2 cup milk
- 2 cup chicken stock
- good pinch of salt
- 1 1/2 cup quick cook polenta
- 1/2 cup grated parmesan
- olive oil
- 1 tablespoon fresh rosemary, finely chopped
- sea salt
- 1Grease a 25cm x 16cm rectangular oven tray and line with baking paper. Put your polenta into a jug.
- 2Put the milk, stock and salt into a medium saucepan and heat until almost boiling.
- 3Get your whisk, and pour the polenta into the hot milk/stock mixture in a steady stream while constantly whisking away. This helps prevent any lumps. Keep stirring until polenta is cooked and thickened (about 3 minutes).
- 4Remove from heat, stir in the Parmesan and then pour into the prepared baking tray. Refrigerate for 1-2 hours, or until set. You can do this step the day before to make things easier.
- 5Preheat oven to 200°C.
- 6Turn the set polenta out onto a cutting board and cut into chip shapes. Place onto lined baking trays and brush with a little olive oil (or spray with olive oil spray).
- 7Bake for 25–30 minutes. When they’re ready the edges will look crispy and charred. Sprinkle with rosemary and sea salt. Serve hot.
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