Polenta chips with rosemary salt
- 2 litres vegetable stock
- 300g polenta
- 30ml (2 tbsp) olive/avocado oil
- 50g Parmesan, freshly grated, plus extra to serve
- salt and freshly ground black pepper, to taste
- 2 sprigs fresh rosemary
- 50g Maldon salt
- oil, for frying
Bring the stock to the boil in a saucepan and add the polenta. Boil for 10 – 15 minutes, stirring continuously. Remove from the heat, stir in the oil and Parmesan and season. Pour into a flat tray and leave to cool before placing in the refrigerator to set for about 20 minutes.
To make the rosemary salt, pound the rosemary with a little of the salt in a pestle and mortar, then mix in the remaining salt.
Cut the polenta into squares and fry in a little oil until golden brown.
Season with the rosemary salt and serve.