Ingredients Jump to Instructions ↓

  1. 1 litre chicken stock

  2. 1 litre milk

  3. 200ml cream

  4. 1 Tbsp salt

  5. 300g instant polenta

  6. 1 Tbsp white pepper

  7. 1 Tbsp ground cumin

  8. 1 Tbsp smoked Spanish paprika

  9. Zest and juice 1 lemon

  10. 1/2 bunch coriander, chopped

  11. 1/2 bunch parsley, chopped

  12. 60ml extra virgin olive oil

  13. Flour, for dusting

  14. Oil, for deep-frying

  15. Pesto

  16. 125ml olive oil

  17. 80g diced onion

  18. 1 clove garlic, chopped

  19. 1 dried chipotle chilli, deseeded and chopped

  20. 5 spring onions, chopped

  21. 100g blue cheese, grated

  22. 30g pecorino cheese, grated

Instructions Jump to Ingredients ↑

  1. Polenta fries with smoked chipotle cheese pesto For the polenta, bring stock, milk and cream to the boil in a large saucepan. Add salt, reduce heat, then slowly add polenta. Whisk thoroughly for 4-5 minutes or until mixture becomes smooth and thick; it will resemble porridge. If it is too dry, add some warm water. Remove from heat and add pepper, cumin, paprika, lemon zest and juice, coriander and parsley, then fold in the oil. Pour polenta onto a tray lined with baking paper and spread out evenly to a thickness of about 1.5cm, then refrigerate overnight.

  2. To make the pesto, heat oil in a pan. Add onion, gently cook to soften, then add the garlic and chipotle chilli and cook on low heat for 3-4 minutes – do not colour. Allow to cool, then transfer to a blender with the spring onions and pulse until smooth. Add blue cheese and pecorino and pulse again. Add a pinch of white pepper then transfer to a serving bowl.

  3. Remove polenta from fridge, place on a board and cut into large chips, about 6cm long. Roll in flour then deep-fry in hot oil (oil should be hot enough to turn a bread cube golden in seconds) until golden and crisp, about 7 minutes. Drain on paper towels and serve with the pesto.

  4. From Taste magazine, November 2010.


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