Serves 4 – 6
2 cups chicken stock
1 cup instant polenta
1 cup parmesan cheese, finely grated
2 tbsp rosemary, finely chopped
sea salt flakes & cracked black pepper
275g jar of Yarra Valley Dairy Saffy, olive oil drained & reserved
¾ cup sour cream
1 tbsp sea salt flakes
½ tsp sage leaves, finely chopped
Fried Sage Leaves
bunch sage leaves
1-2 tbsp olive oil
Place stock in a large saucepan, over a med-high heat bring to the boil. Gradually add the polenta, stirring continuously for 2-3 minutes.
Turn down to a med-low heat. Stir in the cheese, butter & herbs. Season with salt & pepper.
Remove from the heat. Pour polenta into a lightly greased 20cm square cake tin. Refrigerate until set.
In a food processor whip Yarra Valley Dairy Saffy & sour cream into a smooth paste.
Add salt & pepper to taste. Refrigerate until needed.
In a mortar & pestle grind together sea salt & sage leaves. Alternatively use a spice grinder or mix by hand.
Heat a small pan on stovetop and drizzle olive oil. Once hot, add sage leaves and fry until leaves are vibrant green & crisp.
Drain on paper towel.
Remove polenta from tin & slice into thick chips.
Heat 1cm of oil in a large non stick pan over a high heat. Add polenta chips & cook in batches for 2-3 minutes each side
or until golden.
Serve with the whipped Yarra Valley Dairy Saffy & herb salt.
Garnish with fried sage leaves.