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Herb And Goats Cheese Polenta Chips

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Herb And Goats Cheese Polenta Chips
Course Side Dish
Servings
serves
Ingredients
Course Side Dish
Servings
serves
Ingredients
Instructions
  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.
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