Polenta Chips with whipped Persian Fetta, Saffron & Herb Salt
serves 4 (AS A SIDE DISH)
ingredients
- 2 cups chicken stock
- 1 cup instant polenta
- 1 cup parmesan cheese, finely grated
- 25g butter
- 2 tbsp rosemary, finely chopped
- sea salt flakes & cracked black pepper
- olive oil
Whipped PERSIAN FETTA & SAFFRON
- 275g jar of Yarra Valley Dairy Persian Fetta, olive oil drained & reserved
- 1 generous pinch of quality saffron threads
- ¾ cup sour cream
Herb Salt
- 1 tbsp sea salt flakes
- ½ tsp sage leaves, finely chopped
Fried Sage Leaves
- bunch sage leaves
- 1-2 tbsp Yarra Valley Dairy Persian Fetta oil
method
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 Persian Fetta, saffron & 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 Persian Fetta with Saffron. Sprinkle chips with herb salt and garnish with fried sage leaves.
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