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