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1
Cook the garlic in the chicken stock until it is tender& set aside.
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2
Combine the polenta& 2 cups of the cold water, stir until mixed.
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3
Bring the other 2 cups of cold water to the boil in a large pot with the salt.
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4
Add the polenta mix and cook for 5 minutes, stirring vigoursly.
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5
Turn the heat down to low& cook for 30 minutes until mixture comes away from the sides.
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6
Chop the garlic very finely, then add to the polenta with the parmesan, stir until combined.
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7
Pour the mixture into an oiled baking tray& spread out to about 1/2 centimetre thick.
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8
Cool overnight.
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9
Cut into chips.
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10
Beat the eggs& milk together.
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11
Dust the chips in the flour, dip in the egg, then coat in the breadcrumbs.
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12
Repeat this process until all the chips are crumbed.
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13
Heat the oil in a large pot until hot.
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14
Deep-fry the chips until they are golden brown.
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15
Drain well& serve hot.
