This recipe is a mega way of cooking up polenta. We infuse the polenta with parmesan, let it cool and bake them in chunky chip shaped rectangles. Dip them in this easy to make blue cheese dip and your mouth will do a happy little dance.
Heat the milk and the stock in a medium saucepan until it comes to the boil. Turn it down to a simmer and add the polenta in a steady stream while whisking. Cook for 5 minutes, whisking until it becomes thick, then stirring with a wooden spoon or spatula. Stir in the parmesan and the butter until melted and combined.
Line a baking tray with clingfilm and brush over plenty of olive oil. Tip the polenta out onto the baking tray and spread it into thin, flat block. Chill for an hour.
Pour the sour cream, mayo and vinegar into a food processor. Add half of the blue cheese and blitz to combine. Peel and grate in the pear, crumble in the remaining cheese and chop the chives and add those too.
Preheat the oven to 220ºC Remove the polenta from the baking tray and transfer to a chopping board. Slice the block into chips and lay them out onto a baking tray lined with greaseproof paper.
Drizzle over a little extra oil and plenty of salt and pepper. Bake for 30 minutes, until they begin to crisp up. At they come out of the oven you can also get a griddle pan really hot and grill them for a smoky flavour, but it’s optional!
Serve the chips warm with the blue cheese dip. Serves 4 as a side dish