Chilli, garlic and rosemary polenta chips
Fry chopped chilli and garlic until fragrant but not browned. Add chopped rosemary and set aside. Cook quick-cook polenta until thick and add cheddar, Parmesan, and the chilli and garlic mix. Season to taste, pour into a tray and chill until set. Cut into chip shapes and bake until golden.
Serve with tomato sauce made from lightly fried, sliced garlic, a bay leaf, and canned tomatoes. Season to taste and garnish with basil when serving.