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
- 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. Serves 6.
© DONNA HAY GROUP
