Polenta Chips with Whipped Fetta & Saffron

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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.