Ricotta and polenta chips

Ricotta

• 1800 g full cream milk
• 80 g white vinegar

Polenta

• 20 g Parmesan cheese, cut into pieces (2 cm)
• 480 g water
• 1 tbsp Vegetable stock paste (see Tips)
• 150 g coarse polenta (see Tips)
• 2 tsp olive oil, plus extra for drizzling
• 2 sprigs fresh thyme, leaves only
• ½ tsp sweet paprika
• ½ tsp ground black pepper