Ingredients
• Olive oil, to grease
• 2 cups chicken stock
• 1 cup polenta
• Salt and black pepper, to season
• 1⁄2 cup mozzarella, grated
• 1⁄4 cup plain flour
• 1 egg, beaten
• 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
• 1⁄2 cup green beans, thinly sliced
• 1 bunch parsley, leaves torn
• Lemon wedges, to serve
Method
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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.
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Cut into fingers 6cm long and 2cm wide. Coat in flour, dip in egg, and coat with remaining polenta.
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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.
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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.