Polenta Chips with Spicy Tomato Sauce

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.