- 2 cups stock - chicken or vegetable
- 2 cups water
- 25g butter
- 1 teaspoon salt
- finely chopped rosemary
- 2 cups polenta
- Olive oil
Heat the stock, water, butter, salt and rosemary in a large saucepan. Simmer and then while stirring with a wooden spoon gradually pour in the polenta, continuing to stir until the mixture bubbles and is thick.
Spoon the polenta onto a clingfilm lined board to form a rectangle of about 2.5cm thick. Wrap the clingfilm over the polenta and allow to cool and set.
Preheat the oven to 200C.
Unwrap the polenta and cut into finger sized chips. Place the chips in a single layer in an oiled roasting dish and brush with extra oil. Bake for 30 minutes, turning at times until golden and crisp.
Home and Garden with Tony Murrell, 7am - 10am Saturday and Sunday mornings on RadioLIVE and streaming live to the rova app on Android and iPhone.