Ingredients: 

2 Cups (500ML) Milk
1 clove Garlic, crushed
2 Bay Leaves
1 cup (170G) Instant Polenta
Sea Salt and Black Pepper
1 tablespoon Finely chopped Sage Leaves
1 tablespoon Finely chopped Chives
2 tablespoons Finely chopped Flat-Leaf Parsley Leaves
¼ cup (20G) Finely grated Parmesan
100G Soft Goat's Cheese, crumbled
Vegetable Oil, for greasing and frying
Store Bought Olive Tapenade, to serve

Method: 
  1. Place the milk, garlic and bay leaves in a saucepan over high heat and bring to the boil.
  2. Gradually whisk in the polenta, reduce the heat to low and cook, whisking continuously, for 6 minutes or until very thick.
  3. Add the salt, pepper, herbs, parmesan, goat’s cheese and mix to combine. Remove and discard the bay leaves. Lightly grease a 26cm x 35cm oven tray with oil and press the mixture evenly into the tray. Refrigerate for 10 minutes or until firm.
  4. Fill a deep-sided frying pan with 5cm of oil. Place over medium heat until the temperature reaches 180°C on a deep-frying thermometer.
  5. Cut the polenta into 2cm x 5cm chips and cook, in batches, for 2–3 minutes or until golden.
  6. Sprinkle with salt and serve with tapenade. 

Serves 6.

Tried and Tested: