herb and goat’s cheese polenta chips

  • 2 cups (500ml) milk
  • 1 clove garlic, crushed
  • 2 bay leaves
  • 1 cup (170g) instant polenta
  • sea salt and cracked 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 black olive tapenade, to serve
  1. 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.
  2. 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.
  3. 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.
  4. 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. Serves 6.
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