125 grams quick cook polenta
125 grams semolina
1½ cups chicken stock
1½ cups milk
50 grams butter
1 clove garlic, crushed
1 teaspoon salt
1 tablespoon finely chopped thyme leaves
2 tablespoons olive oil
1 onion, finely chopped
1 x 400 gram tin Italian tomatoes, chopped
2 cloves garlic, crushed
2 teaspoons caster sugar
100 ml red wine
½ teaspoon chilli flakes – optional
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
vegetable oil for cooking
sour cream for serving 30 x 20 cm tray, well greased
Put the stock, milk, butter, garlic, salt and the thyme into a heavy- based saucepan and bring to the boil. Combine the polenta and semolina and slowly pour into the pot, whisking continuously until the mixture is smooth and thick. Reduce the heat to low and cook for 5 minutes. Taste and season again if required. Tip into the tray to form a slab 1.5 cm thick. Smooth the top with a wet spatula and chill until firm.
Tomato sauce: Heat the olive oil in a saucepan and sauté the onion until tender. Add the remaining sauce ingredients, season and simmer gently, stirring occasionally, until thick. Set aside to cool.
Polenta chips: Turn the polenta out onto a cutting board and cut into thick chips. Heat 2 cm of vegetable oil in a sauté pan or pot until hot. Fry the polenta chips until golden and crisp on the outside and hot in the centre, turning them in the oil to brown all sides. Drain on paper towels and sprinkle with salt. Keep warm in a low oven until all the chips are cooked.
To serve: Serve in a large bowl with the spicy tomato sauce and sour cream for dipping.