1. In a large pan bring 500ml of water or chicken stock to a rolling boil and add 100g polenta in a steady stream, whisking and mixing away.
Be aware: polenta does some *very* odd things while cooking and has been described as 'boiling volcanically'! Keep stirring and mixing and try to avoid letting it sit still in the pan!
2. After about five minutes you will have a thick paste-like substance. Spoon out onto a pre-greased baking pan and spread as thick or as thin as you'd like your fries to be (I like mine quite chunky!)
3. Leave to cool for about twenty minutes then slice. Spread out on the baking tray and pop in a pre-heated oven (gas mark 6, 400 Fahrenheit, 200 centigrade) for around 40 minutes.
Once removed from the oven they can be eaten straight away, however I like mine extra crispy so I add one extra step.
4. Heat a little oil in a large frying pan over a medium heat. Add the polenta chips and fry until crispy: turn them over gradually until each edge is slightly browned. Remove to a sheet of kitchen roll to absorb the excess oil, then serve with rock salt or (my favourite) shaved parmesan!
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