• Line a square 8 inch pan with baking paper.
• In a medium sized pot, boil the stock along with the curry powder and turmeric. Add the polenta and stir for a few minutes until thickened and pulling away from the sides of the pot.
• Take off the heat and stir through the grated parmesan. Season with salt and pepper to taste. Transfer the polenta into your prepared tin. Cool slightly and then place in the fridge for half an hour to set.

Oven Baked Method

• Preheat the oven to 220℃ (425℉). Gently transfer the set polenta onto a chopping board and slice into rectangular fingers, about 8-10cm long and 1½ cm thick.
• Spread the cut polenta chips onto a lined baking tray and drizzle generously with olive oil. Bake for 20 minutes, turning halfway, until golden and crispy. Serve with a sprinkle of sea salt.

Air Fryer Method

• Preheat your Air Fryer to 190℃ (375℉). Arrange the polenta pieces on the air fryer tray and drizzle with olive oil. Air fry for 8-10 minutes, turning halfway, until golden and crispy. Serve with a sprinkle of sea salt.