Herb And Goats Cheese Polenta Chips | Donna Hay

Ingredients

• 2 cups (500ml) milk
• 1 clove garlic, crushed
• 2 bay leaves
• 1 cup (170g) instant polenta
• sea salt and cracked black pepper
• 1 tablespoon finely chopped sage leaves
• 1 tablespoon finely chopped chives
• 2 tablespoons finely chopped flat-leaf parsley leaves
• ¼ cup (20g) finely grated parmesan
• 100g soft goat’s cheese, crumbled
• vegetable oil, for greasing and frying
• store-bought black olive tapenade, to serve