Step 1

1)In a small saucepan bring the stock t the boil. Slowly add the polenta white stirring with a wooden spoon. Cook on a gentle heat for 5-7 minutes, stirring all the time.Remove the pan from the heat and mix in the butter, the cheese and 1/2 teaspoon of salt ( if the stock doesn’t contain any, taste t make sure otherwise the polenta will be too salty) add a good grind of black pepper. Once the cheese and the butter have both melted into the mix, transfer to a small shallow tray, about 22 cm square and 3cm deep ( I used 20cm/12cm rectangle ring and it was perfect), lined with cling film.Use a wet spatula to smooth out and level the polenta to an even layer of about 1,5cm. Cover the surface with more cling film, so that a skin doesn’t form and leave to cool completely, before chilling for at least 30 minutes.

Step 2

2)Meanwhile, make a tomato sauce. Place a large non -stick frying pan on high heat and turn on the extractor fan, if you have one. Once hot, put the tomatoes inside and leave on a high heat for about 15 minutes, stirring occasionally. The tomato skins need to blacken well, don’t be tempted to remove them from the heat too early. Transfer the hot tomatoes to a mixing bowl and break them with the spoon. When cool enough to handle, pick out the skins and discard.Heat the olive il in a small pan, add the onion and cook on a medium heat for 5-6 minutes. Add the garlic and cook for another 4 minutes before transferring the mixture to the tomatoes, along with the chilli flakes, tomato purée, sugar and 1/2 teaspoon of salt. Use a hand-held blender or the small bowl of food processor to blitz to rough paste. Set aside until the sauce comes to room temperature.

Step 3

3)Once the polenta is chilled and properly set, remove it from the tray and cut into chips, roughly 1,5cm thick and 6cm long. Fill a medium saucepan with enough vegetable oil to come 2cm up its sides and place on a medium-high heat.Toss the chips in the flour until well coated, shake off the excess of flour. Carefully place in the hot oil. Fry for about 6 minutes t a golden – brown colour and transfer to kitchen paper to drain. Don’t fry too many chips at a time, if the pan is overcrowded the temperature of the il will drop and the chips won’t crisp. Try to put one at a time s the other don’t stuck t the other.

Step 4

4)Serve hot, with the tomato sauce spooned on top or in a bowl alongside.Enjoy !!