1 onion, finely diced
3 cloves garlic, finely chopped
2 ½ cups good-quality chicken stock
1 cup polenta
2 tbsp thyme, chopped
2 tbsp parsley, chopped
2 tbsp sage, chopped
150g grated parmesan
Salt and pepper
½ cup cornflour
Oil for deep frying
½ tsp paprika
½ tsp cayenne
Mayonnaise and Sriracha chilli sauce, to serve
Line a medium-sized baking dish with cling wrap.
Heat the butter in a large, heavy-based saucepan. Add the onion and garlic and sweat gently for 5 minutes, until they are soft, but not coloured.
Add the stock to the pan and bring to the boil. Pour in the polenta in a slow steady stream, whisking vigorously until the mixture begins to boil, then lower the heat to a brisk simmer. Cook for 5 – 10 minutes, stirring with a wooden spoon from time to time, until the mixture thickens and becomes smooth and creamy.
Remove the pan from the heat and stir in the chopped herbs and cheese. Taste and adjust the seasoning if necessary – you may find the cheese is salty enough. Pour the cooked polenta into the lined tray and place in the fridge for 1-2 hours to cool.
In a deep saucepan, heat the oil to 180°C. Once set, turn out the polenta onto a board and cut into thick chips. Toss them in the cornflour, shake off any excess, then carefully lower into the hot oil and fry for 5 minutes or until golden.
Once cooked, remove the chips from the oil with a sieve or slotted spoon and drain on paper towel. Season with salt, paprika and cayenne. Serve with mayonnaise and Sriracha.