ingredients
makes 35
1 litre chicken stock
1 1/2 cups instant polenta
5 ounce sliced smoked turkey breast, finely shredded
3/4 cup whole egg mayonnaise
2 tablespoons cranberry sauce
1 clove garlic, crushed
1/2 teaspoon finely grated lime rind
2 teaspoons lime juice
1 teaspoon finely chopped fresh thyme
oil, for deep-frying
thyme leaves, extra, to garnish
method
1. Lightly grease a 8 x 12 inch shallow baking tin. Place the chicken stock in a large pan and bring to the boil. Reduce the heat and gradually add the polenta, stirring constantly. Cook for 2 minutes, over medium heat, until the polenta becomes thick. Spread into the tin and refrigerate for 30 minutes, or until firm.
2. Combine the turkey, mayonnaise, cranberry sauce, garlic, lime rind, juice and thyme in a bowl, then add salt and pepper, to taste.
3. Cut the polenta into 35 squares. Fill a deep heavy-based pan one third full of oil and heat the oil to 180°C (350°F). The oil is ready when a cube of bread dropped in the oil turns golden brown in 15 seconds. Deep-fry the polenta in several batches until lightly browned and crisp. Drain on crumpled paper towels. Top the polenta squares with the turkey mixture and garnish with thyme leaves. Serve warm.
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more information
Topping and polenta can be made a day ahead. Cook the polenta close to serving.
