• metric measuring scales, cups & spoons
• medium saucepan
• chopping board & non-slip mat
• cook’s knife
• grater
• small bowl
• wooden spoon
• whisk
• 20 × 30 cm baking tin
• plate
• baking tray
• tongs serving
• platter

• 2 cups vegetable stock
• 1½ cups milk
• 1 cup instant polenta
• ¼ cup finely grated parmesan
• 20 g butter
• 1 small handful of mixed herbs (e.g. rosemary, thyme, sage, parsley), finely chopped
• salt, to taste
• pepper, to taste
• 2 tbsp olive oil, plus extra for greasing
• Tomato sauce, to serve

·        Set out your ingredients & equipment.

• Preheat the oven to 180°C.
• Pour the stock and milk into a saucepan and bring to the boil.
• Prepare all of the ingredients based on the instructions in the ingredients list.
• Gradually add the polenta to the boiling stock, whisking continuously for 2–3 minutes.
• Remove it from the heat and stir through the parmesan, butter, mixed herbs, salt and pepper.
• Allow it to cool for 10 minutes.
• Spoon and press the polenta into a lightly greased tin and refrigerate until set (20 minutes).
• Remove the set polenta from the tin and slice it into 30 or more thick chips.
• Pour a little olive oil onto the plate.
• Roll the polenta chips lightly in the olive oil and place them on a greased baking tray.
• Bake the polenta chips for 20 minutes or until golden and crispy.
• Remove onto the serving platter using tongs and serve with the Tomato sauce.