In a large non-stick skillet, melt butter in olive oil. Fry the polenta slices over moderate heat until golden brown and crisp, about 8 minutes per side.

4. Scrape the polenta into the lined baking pan, pressing it into all four corners and smoothing the top with a spatula. Cool completely. Press a piece of plastic wrap directly onto the surface of the ...

Pile the mixture onto crispy, fluffy cakes of fried polenta and you have the perfect hors d'oeuvre, which is altogether earthy, sweet, and tangy. Polenta, a type of coarsely ground cornmeal ...

Once the polenta is firm, pull it up out of the tin, place on a chopping board and carefully remove the paper or cling film. Cut the slab into 10x2cm/4x¾in wide strips and then cut them in half ...

Once hot, add the polenta chips and cook turning occasionally until crispy all over – this will take 8–10 minutes over a medium heat. Drain on kitchen paper, then season with salt once removed ...