2 tablespoons olive oil
1 onion, very finely chopped
2 rashers streaky bacon, very finely chopped (we use Freedom Farms)
2 cloves garlic, crushed
1 tablespoon finely chopped rosemary
1 teaspoon dried tarragon
4 cups chicken or vegetable stock
1 cup instant polenta
sea salt and freshly ground pepper
vegetable oil for cooking
purchased tomato relish for serving
30 cm x 25 cm Swiss roll tin, greased and fully lined with baking paper
1/3 cup cream
100 grams creamy Gorgonzola or other soft blue cheese, diced
Heat the olive oil in a large saucepan and add the onion, bacon, garlic and the herbs with a good pinch of salt. Cover and cook gently until the onion is very soft. The chips will fall apart when frying if the onion is still crunchy. Add the stock and bring to the boil. Slowly pour in the polenta, whisking continuously until the mixture is smooth and very thick. Reduce the heat to low and cook for 5 minutes, stirring occasionally. Season generously. Tip into the Swiss roll tin and smooth the top. Cool then cover and chill until very firm.
Gorgonzola sauce: Heat the cream in a small saucepan until hot but not boiling. Take off the heat and whisk in the cheese until melted and smooth. Serve warm.
To cook: Turn the polenta out onto a cutting board and cut into chips.
Heat 1 cm of oil in a non-stick sauté pan until hot. Fry the chips until golden and crisp, turning them in the oil to brown on all sides. Make sure the chips are not touching or they will stick together. Drain on paper towels and season. Keep warm in a medium oven until all the chips are cooked then serve immediately with one or both of the sauces.