Polenta chips go well with white fish or tuna. On Madeira wedges of polenta are served with tuna but I prefer thick chips which were on many menus in Provence.

225ml milk
1 clove garlic, crushed
75g instant polenta
25g Parmesan cheese, finely grated
1tbsp rosemary leaves, finely chopped
2 tbsp olive oil
Salt and freshly ground black pepper

Line a small roasting tin with baking parchment

In a medium sized pan, bring the milk and garlic to the boil Gradually whisk in the polenta. Take the pan off the heat and continue whisking until the mixture is smooth but thick. Stir in the Parmesan cheese,rosemary and season. Using a spatula, scrape the mixture into the prepared tin . Leave in the fridge for at least 15 minutes (even leave overnight) to chill.

Using the sides of the baking parchment lift the polenta out of the tin and lay it on a flat surface. Cut the polenta into chips about 1.5cm wide and arrange them on a baking tray, again lined with baking parchment.

Spray or drizzle the olive oil over the chips, turning them so that all sides are covered. You may wish to also sprinkle over more salt. Bake in a hot oven (200°C) for 20-25 minutes, turning the chips from time to time so that each side is golden.

Serve hot.