Place the water and the salt into a sauce pan and bring to the boil over a medium temperature

Stir in the polenta with a wooden spoon and continue stirring for 3 minutes

Add the mushroom powder and butter and whisk until the butter has melted

Whisk in the Parmesan and then pour into a brownie pan

Place into the fridge until cold and then remove and cut into chips

Heat the oil in a frying pan over a medium temperature

Fry the chips until crispy on each side

Drain on some paper town and serve