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Method
Make it happen
- 01
Bring stock to a boil and slowly whisk in polenta, stirring constantly to prevent lumps.
- 02
Cook according to packet instructions until very thick, then stir in butter, parmesan and rosemary.
- 03
Spread in a lined 20 cm square tin and cool until firm; cut into thick chips.
- 04
Brush with olive oil and bake at 200°C fan for 25–30 minutes, turning once until crisp.