1 tbsp rosemary leaves, finely chopped (thyme or oregano would also be delicious)
1 garlic clove, crushed into a paste
120g instant polenta
40g Parmesan, finely grated
Olive oil for greasing
Instructions
Preheat the oven to 220C (200C fan-assisted).
Line a baking tray with silicone or non stick paper, making sure the paper goes up the sides.
Place your stock, rosemary and garlic in a medium saucepan over a high heat. Bring to the boil.
Reduce heat to low. Add your polenta in a slow, steady stream stirring constantly with a wooden spoon.
Stir for up to 5 minutes or until thickened. You can use a wire whisk as it can get pretty lumpy but don't worry, it will start to smooth out and it doesn't matter if there are a few small lumps.
Stir in the grated Parmesan.
Spread the polenta thick paste into your prepared pan. You want your chips to be about 2 cm (1/2 inch) thick.
Refrigerate until set and completely cool.
Remove polenta from the baking tray and cut into 2 cm wide chips.
Place on a well-greased wire rack over a baking tray. (You can cook them also on a lined greased baking sheet, just make sure it's well-greased though as they can stick.)
Bake for 15 minutes or until golden and crisp.
Serve warm.
Recipe by Cooking Them Healthy at https://www.cookingthemhealthy.com/?p=614