Ingredients

• 1 cup instant polenta (+ 6 Tbsp for coating)
• 1 litre vege stock
• 50g parmesan cheese (+ sprinkle for serving)
• Salt & pepper
• Olive oil
• Fresh basil
• Aioli or other sauce to serve (not necessary)

Method

1. In a large pot bring the vege stock to the boil.
2. Once boiling add polenta, stirring continuously for 2 mins until nice and thick.
3. Remove pot from the heat, add parmesan and season to taste. Stir well.
4. Line a tray with baking paper and spread the polenta out until 2cm thick (we prefer chunky, thicker fries)
5. Cool in fridge for 1 hour to set
6. Preheat oven to 220. Line a new oven tray with baking paper and lightly drizzle with oil.
7. Once polenta has set in the fridge, cut polenta into chip-sized pieces and coat with fresh polenta.
8. Spread evenly on tray and drizzle oil over.
9. Cook for 30 mins, turning half way. Want them golden and crunchy.