Polenta Chips

Step 1
For the polenta chips, bring the water and salt to the boil in a medium saucepan.

Step 2
While whisking, pour in the polenta in a slow stream, and whisk until it begins to thicken and pull away from the sides of the pan.

Step 3
Reduce the heat to low, cover with a lid and stir every 5-6 minutes until the polenta is soft.

Step 4
Add the butter, stirring until melted.

Step 5
Combine the parmesan and pecorino cheese and add, stirring until melted.

Step 6
Remove from the heat and leave with the lid on for 5 minutes.

Step 7
Transfer to 30 cm x 20 cm tin or baking dish lined with baking paper for easy removal. Chill in the fridge until firmly set. This takes about 1-2 hours.

Step 8
Combine the rosemary and salt and set aside.

Step 9
Preheat the oven to 130ºC (to keep the chips warm until ready to serve).

Step 10
Once the polenta is set, remove from dish and cut to desired chip size.

Step 11
Heat the oil in a deep-sided saucepan to 180ºC, and deep-fry the polenta chips, in batches, until nicely golden.

Step 12
Drain on paper towel and transfer to the oven to keep warm.

Step 13
Serve chips, sprinkled with the rosemary salt and parmesan.