"You had me at fries."
Serves 4 as a side
1 cup polenta
3 cups water
1 cup grated Parmesan cheese
1 tablespoon dried chilli flakes
2 tablespoon fresh rosemary
150g greek feta, roughly chopped
Freshly cracked black pepper
In a saucepan over a high heat bring the water to a boil. Once boiling, pour in the polenta in a slow stream, stirring with a whisk. Immediately turn down to a low heat. Continue to slowly whisk the polenta for about 15 minutes until cooked.
Remove from heat. To the polenta, add 1 tablespoon olive oil, the dried chilli, the rosemary, 1/2 of the parmesan, the feta and pepper. Stir to combine.
Line a baking tray with baking paper. Pour the warm polenta onto the tray and spread to the edges. Even out with a knife to ensure the polenta is evenly spread, and about 1.5cm thick. Set aside to cool in the fridge.
When ready to fry, cut the set polenta into 1.5 cm wide fingers. Heat some olive oil in a pan on a high heat. Gently fry off the polenta fries in the oil until crispy on the outside and warmed through. Serve hot, sprinkled with extra Parmesan.