Directions

1. Bring the water to a simmer, add the stock cube and season with Man Grind. Chop the rosemary finely and add to the water.

2. Add the Gluten-Free quick cook polenta to the water and whisk it in. Continue to stir on a medium heat for 2 minutes, Add the butter, cornstarch and parmesan and stir.

3. Line a slice tin with baking paper, and use a spatula to scrape out the polenta. You should have a thick consistency, that you can spread evenly into the tray.

4. Dust the top with a little extra polenta, and pop into the fridge to set. Leave it for at least an hour until nice and firm.

5. Preheat the oven to 210ºC and cut the polenta into chip shapes.

6. Lift the chips and dust all edges with a little more polenta. This gives it a great crispy outside.

7. Place on a lined baking tray and coat with 3 tbsp of oil.

8. Toss gently and pop into the oven for 25 minutes, turning half way.

To Serve

1. Spoon Harry Styles Sriracha Mayo into a dipping bowl.

Alternatives

1. Dairy Free:Leave out the parmesan and add some nutritional yeast for flavour.