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 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.