Boil the milk. Pour in the Polenta. Season, add a lid and cook for one hour, stirring regularly. Mix in 150 g Beaufort cheese when cooked.
Pour the Polenta into a rectangular plastic mould, 3cm deep. Cover with cling film and leave to cool completely. Turn out the Polenta onto a chopping board. Cut it into thick chip shapes. Arrange them on a baking tray. Sprinkle the rest of the Beaufort onto the chips and put them under the grill for a few seconds.
Tip:
Medium grain Polenta express may also be used, ready in 7 minutes |
