Crispy Baked Polenta Chips with Rosemary

Prepare a 20cm square baking tin by lining it with parchment paper and lightly greasing the surface and sides with a little olive oil.

Bring the vegetable stock to a boil in a medium saucepan over medium heat. Gradually stir in the polenta and cook for about 5 minutes, stirring continuously to avoid lumps, until the mixture thickens to a consistency similar to loose mashed potatoes.

Stir in the finely chopped rosemary and season with a pinch of salt. Mix for another minute, then pour the polenta into the prepared tin. Level the surface using the back of a spoon.

Allow the polenta to cool at room temperature, then transfer to the fridge and chill for at least 30 minutes until firm and fully set. This can be done up to a day in advance.

Preheat your oven to 200°C (180°C fan/gas mark 6). Turn the set polenta out onto a chopping board and slice into thick, even chips.

Arrange the chips in a single layer on a baking tray and brush each one with a little more olive oil. Bake for 25 minutes, turning them over after 15 minutes, until they are golden and crisp.