BigSpud

crispy polenta fries

Ingredients

For breading:

Instructions

Grease a 14cm square baking tray and line with baking paper.
Get the stock on to a fast boil. Mix the herbs, polenta and parmesan together and whisk into the stock in a steady stream. It will immediately thicken and keep whisking for another minute until smooth. Pour into the baking tray and smooth over. Leave in the fridge to set for at least an hour.
Get your eggs and breadcrumbs ready in separate bowls. Cut the polenta into finger shapes, and dip into egg then breadcrumbs. Put the polenta fingers in the fridge for another 30 minutes to keep firm.
Get a large frying pan over a medium heat and add a thin layer of oil. Fry the polenta fingers for a couple of minutes on each side until golden brown.