Crumbed cheesy polenta chips

INGREDIENTS

375ml chicken stock

250ml full-cream milk

150g instant polenta

40g finely grated parmesan

20g butter, cubed

sea salt and freshly ground black pepper

1 large egg

2 tablespoons milk

50g plain flour

160g fresh breadcrumbs

METHOD

Lightly grease a 28 cm × 20 cm tray and line with baking paper.

Combine the stock and milk in a heavy-based saucepan and bring to a simmer over medium heat. Gradually pour in the polenta in a thin steady stream, whisking continuously until incorporated. Reduce the heat to low and cook, stirring with a wooden spoon, for 10–15 minutes, or until the polenta is smooth and begins to come away from the sides of the pan. Remove from the heat and stir in the parmesan and butter. Season with salt and pepper.

Pour the polenta into the prepared tray. Place a sheet of baking paper on top and spread out the polenta to create a smooth even surface. Set aside for 15 minutes, to cool slightly. Refrigerate for at least 2 hours or overnight, until set.

Two-thirds fill a deep-fryer or a large, deep, heavy-based saucepan with vegetable oil and heat to 190°C.

Slice the polenta into 1.5 cm thick chips. Beat the egg and milk together in a mediumsized bowl and place the flour and breadcrumbs in separate bowls. Coat the polenta chips in flour, then egg and finally crumbs, pressing gently to secure.

Fry the chips in batches for 2–3 minutes, or until crisp and golden. Remove using a slotted spoon and place on paper towel to drain. Season with salt.

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