Ingredients

Method

• 4 cups full-cream milk
• 240 g polenta
• 2 T butter
• sea salt and freshly ground black pepper, to taste
• 3 T canola oil

Method

Ingredients

1. Bring the milk to the boil in a saucepan. Slowly whisk in the polenta, reducing the heat once incorporated. Continue whisking for a further 10 minutes until cooked. Add the butter and season.

2. Line a 20 x 20 cm baking dish with wax paper, then pour in the polenta, smooth the top and cool for 15–20 minutes. Chill for 1 hour.

3. Remove the polenta from the fridge, invert onto a chopping board and cut into evenly sized chips. Heat the canola oil over a medium heat in a large saucepan, then lightly fry the chips in batches until golden brown, but do not overcrowd the pan. Drain on kitchen paper, season with salt and serve.

Cook’s note: When the polenta fries are still hot, toss in grated Parmesan and serve with garlic aïoli.

Browse more polenta recipes here.