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Ingredients:
Fingers of polenta
Chopped rosemary
Grated parmesan cheese
Olive oil

Procedure:
Cut the polenta into fingers around 2 cm in width and 1 cm in height.
Place them on an ovenproof dish covered with greaseproof paper
Sprinkle some pepper, grated parmesan and chopped rosemary over the fingers. Cook at 200°C until golden and have formed a crispy crust.