INGREDIENTS
- Olive oil, to grease
- 2L (8 cups) vegetable liquid stock
- 500g polenta (cornmeal)
- 70g (1 cup) finely grated parmesan
- Vegetable oil, to deep-fry
- 1 Tbsp finely chopped fresh rosemary
- Sea salt flakes & freshly ground black pepper
METHOD
- Brush two 22 x 30cm baking pans with olive oil to lightly grease.
- Bring the stock to the boil in a large heavy-based saucepan over medium-high heat. Use a balloon whisk to stir the stock. Gradually add the polenta in a thin steady stream, whisking constantly until all the polenta is incorporated into the stock. Reduce heat to medium and cook, stirring constantly with a wooden spoon, for 2 minutes or until mixture thickens and polenta is soft. Remove from heat and stir in the parmesan.
- Pour the polenta evenly over the bases of the prepared pans and use the back of a spoon to smooth the surface. Cover with non-stick baking paper and set aside to cool. Place in the fridge for 4 hours or overnight to set.
- Turn polenta onto a clean work surface. Use a sharp knife to cut off the curved edges. Cut lengthways into 2cm strips. Cut each strip into 8cm-long pieces.
- Add enough oil to a large heavy-based saucepan to reach a depth of 6cm. Heat to 180°C over high heat (when oil is ready a cube of bread will turn golden brown in 15 seconds). Deep-fry polenta chips in batches, using a slotted spoon to transfer chips to a plate lined with paper towel.
- Transfer polenta chips to a serving platter. Sprinkle with rosemary and season with sea salt flakes and pepper. Serve immediately.
