Preparation time: 15 minutes

Cooking time: 15 minutes

Makes: 24


  • 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



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.