2 litres vegetable stock
Veg oil for frying
Grease 2 trays with olive oil
Grate the parmesan cheese.
Heat the stock to boiling, then using a whisk add the polenta in a steady stream whisking until it becomes thick and smooth.
Remove from the heat and whisk in the grated parmesan.
Season with salt and pepper.
Pour into prepared trays and cover with greaseproof paper.
Leave to cool then refrigerate over night.
Cut into equal size chips and fry until golden and crispy.
Serve with garlic aioli
2 egg yolks
4 garlic cloves crushed
1 tsp dijon mustard
Juice half a lemon
250ml sunflower/mild olive oil
Salt and pepper
In a small food processor blitz the egg yolk, garlic, lemon juice, dijon mustard.
Add the combined oil in a steady stream until the aioli becomes thickened.
Season with salt
I use a combination of oils as I find using all olive oil even the mild ones, leaves a bitter taste. I use half of each and its delicious.