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Crispy blue cheese and thyme polenta fingers
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Prep Time:
150 minutes
Cook Time:
15 minutes
Total Time:
165 minutes
Elevate weeknight dinners with this easy make-ahead side dish that complements any main course.
Ingredients:
  • 255.00 gm vegetable liquid stock
  • 126.25 gm pure cream
  • 50g blue cheese
  • 112.50 gm instant polenta
  • 2 tsp chopped fresh thyme
  • 250.00 ml plain flour
  • 2 eggs, lightly beaten
  • 750.00 ml panko breadcrumbs
  • Vegetable oil, for shallow-frying
  • Extra fresh thyme leaves, to serve
Instructions:
  • Prepare your 18cm x 28cm slice pan by greasing it and then lining the base and sides with baking paper, ensuring it is 3cm deep.
  • In a saucepan, combine stock, cream, and cheese over medium heat until it boils. Then, lower the heat and slowly whisk in the polenta until thickened, about 3 to 5 minutes. Finally, stir in the thyme.
  • Efficiently transfer the hot polenta mixture into the pan and smooth the surface. Chill in the refrigerator for 2 hours until set.
  • Cut the polenta into 18 fingers. Coat the polenta fingers in flour, then dip in egg, and finally coat in breadcrumbs. Transfer the coated fingers to a baking tray lined with baking paper, cover with plastic wrap, and refrigerate for 20 minutes until firm.
  • Heat oil in a deep frying pan until sizzling. Cook the batches for 2 to 3 minutes on each side until beautifully golden and crisp. Place on paper towel to drain excess oil. Season with salt and pepper, and garnish with extra thyme leaves before serving.

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