Baked Polenta Bites

Line a 21x21cm tin with baking paper and set aside (Used the Soffrito® Square Cake Pan w/ a Loose Base).
Bring chicken stock to the boil in a saucepan and add polenta (180g). Whisk continuously until mixture has thickened.
Fold through dried oregano, rosemary, sea salt and the grated parmesan until combined.
Transfer mixture into the tin and press down firmly with the back of spoon until evenly spread.
Let it cool slightly and then place in the fridge for at least 45 minutes.
Preheat the oven to 200°C fan forced and carefully remove the polenta from the tin.
On a chopping board, slice polenta into desired shape (makes 20 chips/64 cubes).
Add the remaining polenta (70g) into a bowl. Spray the cubes with a thin layer of olive oil and toss them in the polenta until all sides are covered
Place the cubes on a baking tray, sprinkle them with sea salt flakes and bake for 30-32 minutes, until golden brown.
Remove polenta cubes from the oven and serve warm with your sauce/dip of choice and some additional grated parmesan. Enjoy!