Crispy Polenta Chips with Truffled Parmesan

Cook Time 1 Hour

Servings 4 as a side

Ingredients

4 cups chicken stock
1 cup instant polenta
1/3 cup finely grated parmesan
Spray olive oil
Some polenta for dusting
100g truffle parmesan or pecorino
¼ bunch parsley, chopped finely, including stalks
½ tsp truffle oil
200g mayonnaise

Method

Spray a 32cm x 22cm shallow tin with olive oil spray then dust with polenta

Bring the stock to the boil in a medium saucepan over high heat. Gradually add the polenta, stirring constantly.

Reduce heat to medium-low. Cook, stirring, for 3 mins or until thick. Stir in the parmesan. Spread into the prepared tin. Dust the top with more polenta then chill for 30 mins or until firm.

Once set cut into batons, polenta can be fried or baked.

Combine the truffle oil and mayonnaise in a small bowl.

Once cooked, grate lots of fresh truffle parmesan over the chips and serve with chopped parsley and truffle mayonnaise.