Bring stock to boil in saucepan.
Then slowly whisk in polenta, continually stirring.
In 3-5 minutes, it will thicken. Then add grated Parmesan and all remaining ingredients, except for olive oil, and stir through.
Scoop polenta mixture into a lined 20 cm square dish, and place in the fridge to chill and firm up, allow about 1 hour.
After 1 hour, preheat oven to 220oC.
Remove the polenta from the dish and place on a cutting board. It should come out as a firm slab.
Cut chilled polenta into ‘chips’.
Brush with 2 tablespoons of olive oil and dust with the extra polenta.
Arrange on a lined baking tray in a single layer, with space between.
Bake for 20 minutes.
Then turn the chips so that the underside is now exposed.
Bake for an additional 15 minutes, until golden brown and crispy.
Serve alongside soup or dips such as aioli or pesto.