| Servings | serves |
Ingredients
- 2 cups Milk 500ML
- 1 clove Garlic Cloves crushed
- 2 Bay Leaves
- 1 cup Instant Polenta 170G
- Sea Salt to taste
- Black Pepper to taste
- 1 tablespoon Sage Leaves Finely chopped
- 1 tablespoon Chives Finely chopped
- 2 tablespoons Flat-leaf Parsley Finely chopped
- ¼ cup Parmesan Finely grated
- 100 grams Goat's Cheese crumbled
- Vegetable Oil for greasing and frying
- Olive Tapenade to serve
Ingredients
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Instructions
- Place the milk, garlic and bay leaves in a saucepan over high heat and bring to the boil.
- Gradually whisk in the polenta, reduce the heat to low and cook, whisking continuously, for 6 minutes or until very thick.
- 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.
- 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.
- Cut the polenta into 2cm x 5cm chips and cook, in batches, for 2–3 minutes or until golden.
- Sprinkle with salt and serve with tapenade.
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