STEP 1

Cook our gluten free polenta following the instructions.

STEP 2

Grease a 6cm-deep, 19cm (base) square cake pan. Line base and sides with baking paper, extending paper 2cm from edge of pan on all sides. Place rosemary and garlic in a medium saucepan over high heat. Bring to the boil. Reduce heat to low. 

STEP 3

Spread polenta into prepared pan. 

STEP 4

Preheat oven to 180° fan-forced. Remove polenta from pan. Cut in half. Cut each half into 2cm wide chips. Place the chips on a greased wire rack over a baking paper-lined baking tray. Sprinkle with EVO. Bake for 15 minutes or until golden and crisp.