Parmesan and blue cheese polenta chips
Packed with parmesan and blue cheese, these crispy polenta chips will be your new favourite side.
Note: + 4 hours chilling time
- 4 cups (1L) salt-reduced chicken or vegetable stock
- 1/2 cup (125ml) milk
- 1 1/2 cups (255g) polenta (cornmeal)
- 1/2 cup (40g) finely grated parmesan
- 120g blue cheese, crumbled
- 1 tbs coarsely chopped rosemary
- 3 tsp sea salt flakes
- Finely grated parmesan, extra, to serve
Grease and line the base and sides of an 18cm x 28cm (base measurement) slice pan. Combine the stock and milk in a large saucepan over high heat. Bring to a simmer. Gradually add the polenta in a thin steady stream, whisking constantly. Reduce heat to medium-low and cook, stirring, for 5-6 mins or until the mixture boils and thickens. Remove from heat. Add the parmesan and 100g blue cheese and stir to combine. Season. Pour into the prepared pan and smooth the surface. Place in the fridge for 4 hours or until firm.
Line a chargrill pan or frying pan with baking paper. Heat on high. Turn out polenta onto a clean work surface. Cut into 2cm-thick batons. Spray with olive oil spray. Cook in the lined pan, turning occasionally, for 5 mins or until golden brown. Transfer to a serving platter.
Combine the rosemary and salt in a small bowl. Sprinkle over the polenta chips. Sprinkle with the remaining blue cheese and extra parmesan.