Bring the water and salt to a gentle boil in a large saucepan. Add polenta slowly and stir continuously to prevent lumps forming.

Reduce heat to low and continue to stir the polenta to prevent it sticking to the pan.

Continue stirring and cooking for 10-15 minutes or until polenta has fully absorbed all the water and is thick. Add remaining ingredients and stir to combine thoroughly.

Spoon polenta onto a flat baking tray (approx. 32cm x 22cm) lined with baking paper. Spread evenly and level the surface with a spatula (a crank spatula, if you have one, is best). Place tray in the fridge to chill for 15-30 minutes.

Meanwhile, make the smoky tomato sauce and preheat oven to 200°C fan-forced.

Cut chilled polenta lengthways down the middle of the tray, and then cut crossways into 3cm-wide chips. Transfer the baking paper and the chips to a slightly larger baking tray. Prise chips apart to allow the sides to bake.

Brush with olive oil and bake for 55 minutes or until golden and crunchy.

Smoky tomato sauce

Sauté onion in the olive oil in a small saucepan until soft. Add the paprikas and sauté for a further 1-2 minutes. Add remaining ingredients and simmer on low-to-medium heat for 10-15 minutes. Allow to cool a little, then puree with a stick blender until smooth.

Serve the polenta chips and sauce warm for a delicious and comforting starter.

You may need to make a double batch next time! If there are any left, cooked polenta chips keep well for 3-5 days in the fridge. Simply re-heat in a frying pan to enjoy again.