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Polenta chips with pecorino and sage
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Elegant cheesy batons elevate dinner parties with a touch of sophistication.
Ingredients:
  • 500ml (2 cups) milk
  • 500ml (2 cups) chicken style liquid stock
  • 170g (1 cup) polenta
  • 40g (1/2 cup) finely grated pecorino or parmesan
  • 40.00 ml chopped fresh sage
  • Rice bran oil, for shallow-frying
  • Plain flour, to dust
Instructions:
  • Prepare a 17 x 27cm slice pan by lightly greasing it with oil and lining it with baking paper. In a saucepan over medium heat, bring the milk and stock to a boil. Slowly pour in the polenta in a steady stream, stirring continuously until fully incorporated. Lower the heat and cook for 5-6 minutes, stirring constantly, until the mixture thickens and the polenta is soft. Season with salt and pepper. Mix in the pecorino cheese and sage.
  • Spread the polenta in the pan, ensuring a smooth surface, then cover it with plastic wrap. Let it cool for 20 minutes before refrigerating for at least 4 hours or overnight to set.
  • Transfer the polenta onto a clean work surface and cut it into 2.5 x 9cm pieces using a sharp knife. Heat oil in a large, deep frying pan, with oil coming 3cm up the side of the pan, over high heat. Coat the polenta pieces in flour, removing any excess. Shallow-fry the polenta pieces in 4 batches for about 3 minutes on each side until they are golden brown. Use a slotted spoon to move the polenta pieces to a plate lined with paper towel to drain, then transfer them to a platter and season to taste.

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