This is a fun way to eat Polenta, a traditional Italian food derived from corn. Cooking in broth adds flavour and nutrients and plenty of butter is a must!

Serves 6-8

• 1 cup quick cooking polenta
• 4 cups stock or broth
• 2 sprigs fresh rosemary
• 2 Tbsp butter
• salt to taste

Line a baking dish with baking paper.

Bring stock (add salt if needed) to boil and add polenta stirring continuously till incorporated. Simmer for 5 minutes.

Take off heat and stir in butter and half of the finely chopped rosemary.

Pour into baking dish and smooth the surface. Leave to cool and set for about 45 minutes.

Preheat oven to 200 degrees.

Turn out polenta onto a chopping board and use a melon baller to scoop out balls of polenta and place onto baking tray lined with baking paper. You can just press polenta into the melon baller when you get down to the last of the polenta cake.

Alternately you can slice the polenta carefully into ‘chips’ and arrange on the baking tray.

Brush pom poms or chips with olive oil and sprinkle with salt (flaked works well) and the rest of the rosemary and bake for 15 – 20 minutes or until golden. Serve immediately.

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