Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
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.
Step 2
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.
Step 3
Combine the rosemary and salt in a small bowl. Sprinkle over the polenta chips. Sprinkle with the remaining blue cheese and extra parmesan.
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.
Step 2
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.
Step 3
Combine the rosemary and salt in a small bowl. Sprinkle over the polenta chips. Sprinkle with the remaining blue cheese and extra parmesan.
