Baked polenta fries

1. Bring the milk and water to the boil in a large saucepan. Slowly add polenta, stirring constantly. Stir in salt and turn down to simmer. Continue stirring until the polenta thickens. Stir in the cheese.

2. Remove from heat and spread onto a baking sheet about ½ an inch thick. Chill in the fridge for at least an hour to set, or overnight.

3. Preheat oven to 230°C. Cut set polenta into wide “fry” shapes, then rub with olive oil and sprinkle with sea salt. Bake for 20 minutes, until golden and crispy, turning halfway through.