Polenta chips

Tamara West

Ingredients

500 ml	Water
500 ml	Milk
2 tsp	Salt
150 g	Instant polenta, and extra for dusting (Main)
25 g	Parmesan cheese
1 serving	Flour, for dusting
2	Eggs
1 serving	Vegetable oil, for frying

Directions

1. In a pot bring the water, milk and salt to the boil.
2. Add the polenta and whisk continuously until it is all combined, then bring back to boiling.
3. Turn the heat down to low and simmer for 10 minutes, whisking every few minutes.
4. Add the parmesan then pour into a 20x30cm tray lined with plastic wrap. Allow to cool and set in the fridge.
5. Cut into chips, dust with flour, whisk the eggs then dip the chips in the egg wash and then into the polenta. Place on a paper towel and in the fridge ready to cook.
6. Fry the chips in hot oil until golden, drain on paper towels, season with fine salt.

Try this recipe out with Geoff's

Marinated roast chicken.