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Main Ingredient: Polenta
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Prep Time: 45 minutes
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Cook Time: 15 minutes
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Serves: 4
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Recipe by: Cole and Mason
Method:
1. Bring vegetable stock to the boil and add salt & slowly whisk in polenta; reduce to a simmer and cook for 15-25mins or until polenta is no longer grainy, stir regularly.
2. Add grated parmesan and whisk continually.
3. Once thickened remove from stove and place mix into a greased baking trays; spread out to approx. an inch deep
4. Chill in the fridge until cool to touch
5. Once chilled, cut the polenta into chip sized pieces approximately 1.5cm x 1.5cm x 6cm.
6. Preheat the oil to 175°C. Carefully fry the polenta chips, taking care not to disrupt before they have browned. Cook until golden brown.
7. Drain well, place into a mixing bowl, finely grate parmesan over the chips and season with truffle salt. Garnish with sprigs of rosemary
