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

  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.

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