600ml water
100g instant polenta
35g butter
70g parmesan cheese
salt and white pepper
To serve
aioli
sweet chilli sauce
Method
Bring water to a boil before sprinkling in polenta in a steady stream, whisking until incorporated.
Bring back to boil then reduce to a simmer and cook for 10 minutes or until cooked, stirring occasionally.
When cooked, stir in the butter and parmesan cheese.
Spread in a baking dish lined with baking paper, to about 15mm thick and allow to set.
Once cool, cut into fingers approx. 60mm long and 15mm wide.
Place fingers into deep fryer until golden and crispy.
Sprinkle with fresh herbs or flaky sea salt. Serve with aioli and/or sweet chilli sauce.
Recipe provided by Joe’s Garage, Dunedin. Recipe requested by Jo Hellyer.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
