• Bring chicken stock to the boil.
• Turn the heat down to a simmer and gradually add polenta as you continuously stir.
• Continue to stir for 10 minutes until all of the lumps have disappeared and polenta is smooth.
• Add parsley, salt, pepper and parmesan to the polenta and stir to combine.
• Pour polenta into a baking dish lined with baking paper, smooth the surface with a spatula and allow to cool before covering and refrigerating for a minimum or two hours or up to overnight.
• After your polenta has set for a minimum of two hours remove from the fridge.
• Pre heat a fan forced oven to 200 degrees.
• Polenta will now be firm enough to cut into strips about the size of a thick chip (see video).
• Line the baking tray with baking paper and spray with olive oil spray (so the chips don't stick) then place chips on the paper and spray chips with olive oil spray.
• Place in the middle rack of the oven for 40 minutes turning half way through.

Gorgonzola Sauce

• When the polenta chips have about 10 minutes cooking time left start your sauce.
• Place butter in saucepan over medium heat until it starts to melt and then add nutmeg and stir.
• Add flour and stir for a couple of minutes until the mixture turns a light golden colour.
• Slowly and gradually add milk while you continuously stir until you have a sauce the consistency of a thick custard, then add your gorgonzola until it has melted through.

To Serve

• Remove your chips from the oven (they should be a lovely golden colour) and sprinkle with sea salt. Allow the chips to cool for a couple of minutes, then transfer to serving plate. Pour gorgonzola sauce into a bowl next to your polenta chips and enjoy.