1. Prepare the Polenta Mixture

• Line the pan: Line a rectangular brownie tin with plastic wrap.
• Boil the stock: In a large saucepan, bring the chicken stock to a boil.
• Cook the polenta: Add the polenta to the boiling stock and reduce the heat to a simmer. Continuously stir the mixture until the polenta is cooked through, and all the stock has been absorbed.
• Add remaining ingredients: Remove the pan from the heat and stir in the grated parmesan, ricotta, butter, and chopped rosemary.
• Set the polenta: Leave the mixture to cool slightly and then transfer it to the prepared tin. Smooth out the mixture evenly. Place plastic wrap over the top of the polenta mixture and smooth well with your hands. Place the tin in the refrigerator for a few hours until chilled and set. For best results, leave it in the refrigerator overnight.

2. Prepare the Polenta Fries

• Preheat the oven: When you are ready to cook the fries, preheat the oven to 360°F (180°C).
• Cut the polenta: Remove the plastic wrap from the top of the polenta and carefully turn it out in one piece onto a chopping board. Remove the rest of the plastic wrap. Cut the polenta into 2 cm square fingers/chips.

3. Bake the Polenta Fries

• Bake the fries: Place the polenta fries on a baking tray and bake in the preheated oven for about 25 minutes until they are golden and crunchy.

4. Prepare the Smoked Sage Salt

• Combine the ingredients: While the polenta fries are baking, make the smoked sage salt by combining the smoked salt, sea salt, and finely chopped sage in a bowl.

5. Serve

• Serve the fries: When the fries are ready, remove them from the oven and serve immediately with the smoked sage salt sprinkled on top.