Polenta Chips

• 30 x 25 cm Swiss roll tin.
• Greased and fully lined with baking paper.
• 2 tablespoons of olive oil.
• 1 onion finely chopped.
• 2 rashers of streaky bacon, finely chopped.
• 2 cloves of garlic, crushed.
• 1 tablespoon finely chopped rosemary.
• 1 teaspoon dried tarragon.
• 4 cups of chicken or vegetable stock.
• 1 cup instant polenta.
• Salt and pepper.
• Vegetable oil for cooking.
• Gorgonzola Sauce:
• 1/3 cup heavy cream.
• 100 grams creamy gorgonzola or other soft blue cheese.
• Extra sauce to Serve:
• Bought tomato relish.

1. Heat the olive oil in a large saucepan.
2. Add the onion, bacon, garlic, herbs and good pinch of salt.
3. Cover and cook gently until onion is soft.
4. Chips will fall apart if the onion is still crunchy.
5. Add stock and bring to the boil.
6. Slowly pour in the polenta, whisking continuously, until the mixture is smooth and very thick.
7. Reduce heat to low.
8. Cook for 5 minutes, stirring occasionally.
9. Watch carefully for burning.
10. Season generously.
11. Tip into Swiss roll tin and smooth the top.
12. Cool, then cover and chill until very firm.
13. To make chips:
14. Turn the polenta on to a cutting board.
15. Cut into chips.
16. Heat 1 cm of oil in a non stick saute pan, until hot.
17. Fry chips until golden and crisp.
18. Turning in the oil until brown on all sides.
19. Make sure the chip are not toughing or they will stick together.
20. Drain on kitchen paper and season.
21. Keep warm in medium oven until all the chips are cooked.
22. Gorgonzola Sauce:
23. Heat cream in a small saucepan until hot but not boiling.
24. Take off heat.
25. Whisk in the cheese until melted and smooth.
26. Serve warm.
27. Serve immediately with tomato relish and gorgonzola sauce.

swiss roll, olive oil, onion, rashers, garlic, rosemary, chicken, salt, vegetable oil, gorgonzola sauce, heavy cream, gorgonzola, extra sauce, tomato

Taken from www.epicurious.com/recipes/member/views/polenta-chips-51251441 (may not work)