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Crispy polenta with blue cheese sauce
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Prep Time:
190 minutes
Cook Time:
30 minutes
Total Time:
220 minutes
Indulgent blue cheese polenta, perfect as a snack or flavorful side dish that steals the show.
Ingredients:
  • 1 litre salt reduced chicken style liquid stock
  • 150.00 gm instant polenta
  • 1 tsp dried rosemary
  • 20.00 ml finely grated lemon rind
  • 187.50 ml finely grated parmesan
  • Olive oil cooking spray
  • 20.00 ml roughly chopped fresh chives
  • 150g mild blue cheese, chopped
  • 62.50 ml finely grated parmesan
  • 252.50 gm thickened cream
Instructions:
  • Prepare a 16cm x 26cm slice pan by greasing it and lining the base and sides with baking paper, making sure to extend the paper 3cm above the edges.
  • In a saucepan over medium-high heat, bring chicken stock to a boil. Slowly whisk in polenta and stir continuously for 2 minutes until mixture thickens. Add rosemary and lemon rind, stirring to combine. Reduce heat to low and continue to stir occasionally for 3 to 5 minutes until polenta is thick.
  • Sprinkle parmesan over the mixture, then season with salt and pepper. Stir well to incorporate the flavors. Transfer the mixture into the prepared pan and let it rest for 10 minutes. Chill in the refrigerator for 2 to 3 hours until firm and cold.
  • Preheat the oven to 200C/180C fan-forced and line a baking tray with baking paper. Cut the polenta into fingers, place them in a single layer on the tray, and generously spray with oil. Bake for 20 minutes until golden and crispy.
  • To prepare the Blue Cheese Sauce, combine blue cheese, parmesan, and cream in a small saucepan over medium heat. Stir continuously for 5 minutes, or until the cheeses have melted and the sauce is smooth.
  • Transfer the polenta to a beautiful serving platter. Drizzle generously with the sauce and sprinkle with fresh chives before serving.

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