Polenta

Go on, swap out your usual starch for creamy polenta - then turn the leftovers into crunchy oven-roasted chips.

Stir to combine and serve alongside the polenta chips. Remove from the oven and cool for 10 minutes on the tray (they will be too hot to eat at this stage), then scoop onto a platter and serve. Smooth the surface and leave to cool completely at room temperature (uncovered). The polenta can now be covered and chilled for up to a day, or proceed as follows. Whisk until melted and the polenta is soft and creamy. Be careful, the polenta is very hot and if unattended will erupt and splatter - the best advice is to keep gently stirring. Add the salt and slowly pour in the polenta while whisking to avoid lumps.