Instructions

1. Bring the stock to a boil. Add the polenta, stirring, then reduce the heat to a simmer. Continue to stir until the polenta is thickened - this takes approximately 10 minutes.
2. Spoon the thick polenta into a lightly oiled dish and smooth it out. Let it cool completely in the dish, then chill until needed.
3. Cut the now solid polenta into 2cm thick chips then pan-fry them in coconut oil (or grill) until golden brown. You can add garlic or herbs (rosemary, thyme) to the cooking oil.
4. Serve them hot or at room temperature.