Ingredients

• 2 cups polenta (yellow cornmeal)
• 2 cups chicken stock or 2 cups vegetable stock
• 2 cups water
• 1/2 cup grated parmesan cheese
• 1 tablespoon butter
• 1/2 teaspoon salt
• cooking cooking spray

Instructions

1. In a large pan bring the water and stock to a rolling boil.

2. Whisking constantly, add the polenta all at once in a steady stream.

3. Reduce the heat and cook stirring constantly for about 10 minutes or until really thick. Be careful as thick polenta tends to 'erupt' like a volcano if left unattended, keep stirring being careful not to burn the bottom.

4. Stir in the cheese and butter then season with salt.

5. Taste and adjust seasoning if necessary, if you think it needs something then add it! I like finely chopped pickled jalapeño peppers personally.

6. If the polenta is really thick then it is ready to pour into a square dish lined with cling film.

7. Once cold it will be set and firm. Set the oven to 200C/400°F Turn out the polenta, remove cling film and cut into thick chips.

8. Arrange on a baking tray lined with foil and sprayed generouly with cooking spray. Coat the chips with plenty of spray and bake for 20-40 minutes or until crisp and browned, turning over once during cooking and spraying again if necessary.

9. The time they take to cook will depend on the size you cut them.

10. Delicious and different but not 'out there'.