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1
Heat the oil in a frying pan over a medium-high heat, fry the bacon for about 10 minutes, or until very crisp and almost dark brown in color.
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2
Drain the bacon on paper towel.
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3
Once the bacon is completely cool, chop with a knife or use a food processor to blitz into coarse crumbs.
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4
Heat the stock in a large saucepan over a medium-high heat to a rolling boil.
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5
Using a wooden spoon, stir the stock as you rain the polenta into it.
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6
Reduce the heat to low and stir continuously for 10-15 minutes, until the liquid has been absorbed and the polenta is very thick.
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7
Add the Parmesan, herbs and bacon crumbs, then stir until fully incorporated.
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8
Taste and season with salt and pepper.
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9
Pour the polenta into a lightly greased 7 x 12 3/4 baking tin.
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10
Spread the polenta evenly, using a wet spatula or your hand, smooth and press down firmly.
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11
Let it cool to room temperature, then refrigerate for 2 hours or until it sets.
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12
Cut the polenta into 1/2-inch sticks about 3 1/4 inches long.
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13
Place the semolina in a shallow bowl.
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14
In batches, toss the polenta sticks in the semolina to coat evenly, shake off any excess and place on a tray ready for frying.
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15
Heat 1/2 inch of oil in a frying pan over a high heat.
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16
Add the polenta in batches and do not overcrowd; fry for 2-3 minutes each side or until golden.
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17
Remove and drain on paper towel; season with salt while hot.
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18
Transfer to a serving bowl and grate a generous amount of Parmesan cheese on top.
