Polenta fries

Add the polenta to a large, non-stick saucepan with the milk, garlic, 1 1/2 tsp of olive oil and a large pinch of salt and pepper

Bring the polenta to the boil, stirring consistently, and allow to simmer for 5 minutes. Grate the zest of the orange into the polenta and stir in a drop of Cointreau

Remove the pan from the heat and set aside to cool. While the mix is cooling, lightly whisk together 1 whole egg with 1 egg yolk and mix into the cooled polenta

Line a baking tray with greaseproof paper and pour the polenta onto the tray - it should spread out to be around 2 cm in thickness. Place in the fridge to set for 20-30 minutes

Once set, remove from the fridge and cut into chips around 1cm x 1cm x 6cm in size. Prepare a tray of flour (or potato flour for a gluten-free option) to coat the polenta chips

Fry the chips at 180°C in a deep fryer until golden. Drain on some kitchen paper, season with salt and serve