Polenta chips

1. Brush two 22 x 30cm baking pans with olive oil to lightly grease.
Bring the stock to the boil in a large heavy-based saucepan over medium-high heat. Use a balloon whisk to stir the stock. Gradually add the polenta in a thin steady stream, whisking constantly until all the polenta is incorporated into the stock. Reduce heat to medium and cook, stirring constantly with a wooden spoon, for 2 minutes or until mixture thickens and polenta is soft. Remove from heat and stir in the parmesan.
Pour the polenta evenly over the bases of the prepared pans and use the back of a spoon to smooth the surface. Cover with non-stick baking paper and set aside to cool. Place in the fridge for 4 hours or overnight to set.
Turn polenta onto a clean work surface. Use a sharp knife to cut off the curved edges. Cut lengthways into 2cm strips. Cut each strip into 8cm-long pieces.
Add enough oil to a large heavy-based saucepan to reach a depth of 6cm. Heat to 180°C over high heat (when oil is ready a cube of bread will turn golden brown in 15 seconds). Add one-sixth of the polenta chips and deep-fry for 5 minutes or until golden brown. Use a slotted spoon to transfer chips to a plate lined with paper towel. Repeat, in 5 more batches, with the remaining polenta chips, reheating oil between batches.
Transfer polenta chips to a serving platter. Sprinkle with rosemary and season with sea salt flakes and pepper. Serve immediately.