Our version of cheesy polenta chips with Manchego adds a roasted bravas sauce for dipping. Begin this recipe a day ahead.
Ingredients
Method
Grease and line a 27cm x 17cm (base measurement) slice tin with baking paper.
Bring stock to a simmer in a large saucepan over medium-high heat. Rain in polenta, whisking continuously, then whisk occasionally until thick and smooth (8-10 minutes). Whisk Manchego and rosemary, season to taste, then pour evenly over base of prepared tin and use a palette knife to smooth surface. Cover directly with baking paper and set aside to cool. Refrigerate overnight to set.
Preheat oven to 200°C fan-forced. For bravas sauce, place all ingredients except vinegar and smoked paprika in a small roasting pan, season and toss to combine. Roast until slightly caramelised (30-35 minutes). Cool briefly (discard thyme stems), then transfer mixture to a food processor with remaining ingredients, process until smooth and season; keep warm.
Turn polenta out on a board. Use a sharp knife to cut 2cm x 8cm-long polenta chips.
Half fill a large saucepan with oil. Place over medium heat until it reaches 180°C on a deep-frying thermometer. Deep-fry chips, in batches, turning occasionally, until golden (4-5 minutes). Using a slotted spoon, transfer to} a wire rack set over a baking tray lined with paper towel to drain; season.
Serve with roasted bravas sauce, extra Manchego and fried rosemary.