Polenta Chips

Line a 4cm deep, 10cm x 30cm slice tin with baking paper.
Bring soy milk and vegetable stock to the boil in a large pan over heat. Pour polenta in a thin stream, whisking continuously. Reduce the heat to medium-low and cook, stirring with a wooden spoon for 4 minutes, or until smooth and think. Add parmesan, stir until melted, season.
Pour into tin and smooth. Cover and chill for 3 hours overnight. Pre-heat oven to 180C. Gease a baking tray with olive oil spray. Cut polenta into 7cm strips and place on tray and cook for 10 minutes turning once.
Transfer to a rack and season. Serve with guacamole.

Guacamole can be made by mashing avacado and combining it with diced tomato, diced Spanish onion, olive oil and a squeeze of lemon juice
Note: the preparation time does not include 3 hours required for chilling. The recipe can aslo be made the night before cooking.

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