Rosemary & Parmesan Polenta Chips

1. 1

   Grease a 6cm deep, 19cm square cake tin. Line base and sides with baking paper, extending paper 2 cm from edge of pan on all sides. Place stock, rosemary and garlic in a medium saucepan over high heat. Bring to boil. Reduce heat to low.

2. 2

   Add polenta in a slow steady stream, stirring constantly. Cook, stirring for 5 minutes or until thickened. Stir in parmesan. Spread polenta into prepared pan. Cover. Refrigerate for 3 hours or until set.

3. 3

   Preheat oven to 220 degrees Celsius Remove polenta from pan. Cut in half. Cut each half into 2cm wide chips. Place on a greased wire rack over a baking paper lined baking tray. Spray with oil. Bake 15 minutes or until golden and crisp.

4. 4

   Note: Chips can be frozen, unbaked, for up to one month.

5. 5

   Cooking time excludes the refrigeration time.

* Per serving · 4 servings · Values may vary.

No additional tips available.