Cheesy polenta chips recipe with bravas sauce - Gourmet Traveller

Ingredients

• 1 litre chicken stock
• 250 gm instant polenta
• 75 gm finely grated Manchego, plus extra to serve
• 2 tsp finely chopped rosemary
• Vegetable oil, for deep-frying
• Fried rosemary, to serve
• Bravas sauce
• 1 Spanish onion, cut into thin wedges
• 400 gm cherry tomatoes, halved
• 3 garlic cloves, bruised
• 4 thyme sprigs
• 1 tsp each chilli flakes and fennel seeds
• 60 ml (¼ cup) extra-virgin olive oil
• 2 tsp aged Sherry vinegar, such as Pedro Ximénez
• ½ tsp smoked paprika