I have taken it to the next level which is setting the cooked polenta in the fridge and then baking it until golden and crisp like a chunky wedge or chip.

I knew I was onto a winner when two of my biggest meat eating male friends said ‘This is outstanding – I would turn veggo for this!’

Using all the same tomato and herby flavours is what makes this dish a winner and a great regular easy meal for the family.

Here is an unlikely but delicious pairing with almonds and some lovely seasonings to create a divine creamy dip with a rustic texture and mouth-watering flavour.