Olive oil, to grease
2 cups chicken stock
1 cup polenta
Salt and black pepper, to season
½ cup mozzarella, grated
¼ cup plain flour
1 egg, beaten
1- 2 cups vegetable oil to shallow fry
1 chorizo sausage, finely diced
1 tbsp unsalted butter
1 red onion, finely diced
2 cloves garlic, minced
2 sprigs thyme, leaves picked
Juice of 1 orange
½ cup green beans, thinly sliced
1 bunch parsley, leaves torn
1 lemon cut into wedges to serve
- Grease a slice tin with oil. Pour stock into a medium saucepan and put over a medium heat. Bring to a simmer, then add 2/3 of the polenta and cook for 5 minutes or until thick. Season, then beat in mozzarella. Press into prepared tin, then refrigerate for 20 minutes or until set.
- Cut into fingers 6cm long and 2cm wide. Coat in flour, dip in egg, and coat with remaining polenta.
- Pour vegetable oil into a large saucepan until 5cm deep. Heat to 180°C or until a cube of bread turns golden in 30 seconds. Cook polenta fingers, in batches, turning once, for 3-4 minutes or until deep golden and crispy. Drain on paper towel.
- 4 Meanwhile, fry chorizo in a large frying pan over a medium heat for 3 minutes or until crispy. Add butter, onion, garlic and thyme and cook for 2 minutes. Pour in juice, then mix in beans and parsley. Serve polenta fingers with chorizo salad and serve with lemon wedges on the side.