Deep-fried polenta | Woolworths TASTE

Ingredients

• 1 cup vegetable stock
• 1 cup cream
• 62 ½ g salted butter
• 125 g Woolworths polenta
• 25 g Dalewood Huguenot cheese, grated
• sea salt and freshly ground black pepper, to taste
• flour, for dusting
• oil, for frying
• For the velouté
• 2 T canola oil
• ½ onion, diced
• 2 cloves garlic, minced
• ½ cup white wine (we use De Meye barrel-fermented Chenin Blanc)
• 2 cups vegetable stock
• ½ raw peeled potato, diced
• 250 ml whipping cream
• For serving:
• ⅓ cup broad beans
• 1 t basil, finely chopped
• 2 t flat-leaf parsley, roughly chopped
• 1 t dill, roughly chopped
• 1 t chives, finely chopped
• 100 g Dalewood Boland cheese