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1
Heat the olive oil in a large saucepan.
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2
Add the onion, bacon, garlic, herbs and good pinch of salt.
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3
Cover and cook gently until onion is soft.
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4
Chips will fall apart if the onion is still crunchy.
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5
Add stock and bring to the boil.
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6
Slowly pour in the polenta, whisking continuously, until the mixture is smooth and very thick.
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7
Reduce heat to low.
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8
Cook for 5 minutes, stirring occasionally.
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9
Watch carefully for burning.
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10
Season generously.
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11
Tip into Swiss roll tin and smooth the top.
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12
Cool, then cover and chill until very firm.
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13
To make chips:
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14
Turn the polenta on to a cutting board.
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15
Cut into chips.
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16
Heat 1 cm of oil in a non stick saute pan, until hot.
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17
Fry chips until golden and crisp.
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18
Turning in the oil until brown on all sides.
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19
Make sure the chip are not toughing or they will stick together.
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20
Drain on kitchen paper and season.
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21
Keep warm in medium oven until all the chips are cooked.
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22
Gorgonzola Sauce:
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23
Heat cream in a small saucepan until hot but not boiling.
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24
Take off heat.
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25
Whisk in the cheese until melted and smooth.
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26
Serve warm.
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27
Serve immediately with tomato relish and gorgonzola sauce.
