Tip the polenta and 1.2 litres water into a deep saucepan and bring to the boil, stirring continuously. Season. Cook for 10 mins until the polenta is the consistency of mashed potato. Pour into a square, flat-bottomed dish – the polenta should be about 2cm thick. Chill for 1 hr-1 hr 30 mins until set, then cut into 2 x 2cm squares.

Heat the oven to 180C/160C fan/gas 4. Put the polenta cubes on a baking tray, drizzle over the oil and bake for 30-35 mins until golden.

Mix the chopped rosemary with a large pinch of salt, then sprinkle this over the polenta chips.