POLENTA AND HERB FINGERS

Preparation time: 15 minutes

Cooking time: 15 minutes

Makes: 24

INGREDIENTS

• 1L chicken stock
• ¼ cup cream
• 1 cup fine polenta
• 1 cup finely-grated Parmesan cheese
• 1 cup grated Gorgonzola cheese
• 2 tsp dried Italian herbs
• sea salt flakes and freshly-ground black pepper
• 1 cup plain flour
• ½ cup cornflour
• vegetable oil, for deep-frying
• 1 mango, finely diced
• 1 red onion, finely diced
• 1 red capsicum, finely diced
• 1 Lebanese cucumber, seeded and finely diced
• 2 cloves garlic, minced
• 2 sprigs parsley, finely chopped
• juice of 1 lemon
• aioli to serve

METHOD

1 Combine the stock and cream in a medium saucepan and bring to a simmer over a
moderate heat. Rain in the polenta, whisking constantly, until thickened, then fold in the
cheeses and herbs. Season generously with salt and pepper, then spoon into a lined 17cm x
27cm slice pan. Refrigerate until firm.

2 Cut into fingers with an oiled knife, then toss in a mixture of plain flour and cornflour. Set
aside for 10 minutes. Deep fry in hot (180°C) vegetable oil for 4 minutes, until crisp, then
drain on kitchen paper.

3 Mix the mango, onion, capsicum, cucumber, garlic, parsley and lemon in a bowl, then
season generously with salt and pepper. Serve with polenta fingers and aioli.