Crispy Polenta Chips with Whipped Ricotta & Salami

Cook Time 1 hour

Servings 4-6

Ingredients

50g thin slices of mild Hungarian salami, finely chopped

Freshly cracked pepper

Whipped Ricotta

500g full-fat ricotta

100ml thickened cream 

Polenta Fingers

500ml (2 cups) full-cream milk 

Good pinch of salt flakes 

250g (1½ cups) instant polenta 

40g unsalted butter

100g (1 cup) freshly grated parmesan, plus extra handful for whipped ricotta and to garnish

Olive oil, for frying

Method

Whip ricotta ingredients and a handful of parmesan together in a food processor until smooth. Season to taste. Place in a piping bag.

Combine 1.5 litres of water and the milk (or just use 2 litres of water) in a pot, add the salt and bring to the boil. Rain in the polenta in a steady stream, whisking to ensure no lumps form. Keep whisking until the polenta comes to the boil and cook for 3-5 minutes or until thick and smooth. Turn off the heat and fold the butter and parmesan into the polenta. Spread into a 22 cm x 30 cm (approx.) tray lined with cling film and cover with another sheet of cling film. Refrigerate for an hour until set.

Cut into canape-sized rectangles (4 cm x 2 cm). Fry in a little oil until crisp. Drain on paper towel.

Pipe ricotta onto crisp polenta and top with salami, freshly grated parmesan and freshly cracked black pepper. Garnish with microherbs and serve.