• Polenta chips with rosemary salt

    Serves: 4
    Cooking Time: 50 mins


    • 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
    • Rosemary salt

    • 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.