Rory's Polenta Chips with Cashel Blue Cheese and Rosemary Fonduta
- 800ml water
- 130g polenta
- Pinch of salt
- Extra virgin olive oil
- 225ml cream
- 80g cashel blue cheese
- 70g grated parmesan
- 1 level tablespoon chopped rosemary
- Salt and pepper
- Place the water in a heavy-bottomed saucepan and bring to a boil. Add salt and then drizzle in the polenta in a steady stream, whisking continually for the first two minutes.
- Turn the heat down so that the polenta simmers or gently bubbles. Continue to cook for about 40 minutes, stirring regularly with a flat bottomed wooden spoon.
- The polenta with thicken somewhat and when stirred will start to come away from the sides of the saucepan. Lightly oil a small flat bottomed dish with olive oil and pour in the polenta. The polenta should be about 1.5cm thick in the dish.
- Allow to cool completely. The cooked and chilled polenta can be refrigerated for several days.
- To cook, turn out the polenta on to a chopping board and gently tear or cut into large bite-sized pieces. Heat oil in fryer to 180c.
- Drop in a few pieces of polenta at a time and cook for c 4 minutes until crisp and golden. Drain on kitchen paper and serve hot with Cashel Blue cheese fonduta.
- For the sauce, heat the cream in a small saucepan, crumble in the cashel blue cheese and stir to melt. Add the parmesan and continue cooking and stirring until the sauce thickens slightly. Add the chopped rosemary and taste and correct seasoning.