Ingredients

• 750ml vegetable stock
• 250ml whole milk
• 175g quick-cook polenta
• 50g butter
• 75g Parmesan, finely grated
• 3-4 tablespoons Baxters Caramelised Onion Chutney
• 1 tbsp fresh thyme leaves
• Sea salt and black pepper, to taste
• 2-3 tbsp olive oil for frying
• 2 large shallots, thinly sliced
• 3 tbsp plain flour
• Vegetable oil for frying
• Sea salt for seasoning

Method:

1. In a large saucepan, bring the vegetable stock and whole milk to a gentle boil.
2. Gradually whisk in the polenta, reduce heat to low, and cook for 5-7 minutes, stirring frequently until thickened.
3. Remove from heat and stir in the butter, Parmesan, fresh thyme, and season with sea salt and black pepper.
4. Spread the polenta mixture evenly into a greased shallow tray or dish, about 2cm thick. Allow to cool and set completely, preferably for 1 hour in the fridge.
5. While the polenta sets, prepare the crispy shallots: toss the sliced shallots in the plain flour until lightly coated.
6. Heat vegetable oil in a frying pan over medium-high heat and fry the shallots in batches until golden and crispy. Drain on paper towels and season with sea salt.
7. Once the polenta is firm, cut it into squares or rounds.
8. Heat olive oil in a non-stick pan over medium heat and fry the polenta cakes for 3-4 minutes on each side until golden and crisp.
9. Serve the crispy polenta cakes topped with a generous spoonful (3-4 tablespoons) of caramelised onion chutney and a sprinkle of crispy shallots.