Line a 25cm x 25cm baking dish with baking paper.
Bring the water to the boil and add the salt and polenta while whisking. Reduce the heat and simmer for 10 – 15 minutes while stirring until the polenta has thickened and pulls away from the side of the pot.
Stir in the butter and Parmesan, pour the mixture into the prepared baking dish and place in the fridge for at least 1 hour to set.
Preheat the oven to 250 degrees C and brush a baking tray with olive oil.
Turn the polenta out of the baking dish and cut off the curved edges. Cut the polenta in half horizontally and then into 1cm strips.
Place the chips on the greased baking tray and brush with olive oil. Scatter the chopped rosemary over the chips and place about 5cm under the element of the oven and bake for 10 minutes until golden brown. Just keep a close eye on them while baking. Turn the chips over, brush with some more oil and bake for a further 10 minutes or so until golden brown and the edges start to darken.
Sprinkle with course salt and some freshly ground black pepper and serve.Recipe reprinted with permission of HeinStirred. To see more recipes, click here.