Ingredients:

1 liter of water
250 grams of fine polenta (cornmeal)
50 grams of grated Parmesan cheese
25 grams of unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil (for brushing)
Fresh herbs (like rosemary or thyme) for garnish (optional)

Instructions:

Prepare the Polenta Base:

    In a medium-sized pot, bring the water to a boil. Add the salt.
    Gradually whisk in the polenta, ensuring there are no lumps.
    Reduce the heat to low and cook the polenta for about 10-15 minutes, stirring frequently with a wooden spoon or whisk.




Add Flavor:

    Once the polenta thickens and pulls away from the sides of the pot, remove it from the heat.
    Stir in the butter, Parmesan cheese, and black pepper until well combined.




Shape and Cool:

    Line a baking dish (approximately 20x20 cm) with parchment paper.
    Pour the polenta into the dish and spread it evenly using a spatula. Smooth the top.
    Allow it to cool to room temperature, then refrigerate for at least 1-2 hours, or until it sets completely.




Cut into Chips:

    Once the polenta is firm, remove it from the dish and place it on a cutting board.
    Cut it into chip-like shapes (e.g., rectangles or wedges), depending on your preference.




Prepare for Grilling:


    Preheat the barbecue to medium heat.
    Brush the polenta chips lightly with olive oil on all sides to prevent sticking.




Cook on the Barbecue:


    Place the chips directly on the barbecue grates or use a grill tray.
    Cook for about 3-4 minutes on each side, or until golden and slightly crisp.




Serve:



    Remove from the grill and transfer to a serving plate.
    Garnish with fresh herbs if desired.
    Serve hot with your favorite dipping sauce (like aioli or marinara).

Enjoy your delicious barbecue polenta chips!