- 2 cups milk
- 2 cups chicken stock
- 1 1/2 cups quick cook polenta
- 1/2 cup grated parmesan
- Olive oil
- 1 tbsp fresh rosemary, finely chopped
- Sea salt
1. Grease a 25cm x 16cm rectangular oven tray and line with baking paper. Put your polenta into a jug.
2. Put the milk, stock and salt into a medium saucepan and heat until almost boiling.
3. Get 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).
4. Remove 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.
5. Preheat oven to 200°C.
6. Turn 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).
7. Bake for 25–30 minutes. When they’re ready the edges will look crispy and charred. Sprinkle with rosemary and sea salt. Serve hot.
If you want a bit more rosemary flavour, add in a teaspoon of finely chopped rosemary into the milk and stock mixture, just before you add in the polenta.
To make these vegetarian friendly, simply swap the chicken stock for chicken style stock, or vegetable stock.