Line a separate, smaller baking tin with grease proof paper.
Add the polenta and a pinch of salt to a saucepan and cover with boiling water. Stir over a low heat for 3-5 minutes until the polenta is cooked. You may need to keep adding water, I added 1/3 cup or so.
Transfer the cooked polenta into the lined baking tin and leave to cool, during which time it sets.
In a small mixing bowl, stir the olive oil, chopped rosemary and chopped garlic.
Once the polenta has hardened and is completely cool, chop into thick cut chips and arrange them on the greased baking tray.
Sprinkle with plenty of salt before drizzling over the rosemary and garlic infused olive oil, making sure each chip is coated evenly.
Place in the oven to bake for approximately 20-25 minutes until the outsides are golden and crispy.
Serve with fresh rosemary!
http://www.goodnessguru.co.uk/rosemary-baked-polenta-chips/