Polenta chips with salsa verde

Method

1. Line the tin with baking paper. Bring 500ml water to the boil in a pan over a medium heat, add the salt and stir in the polenta. Cook, stirring with a wooden spoon, for 4-5 minutes until thickened and the polenta comes away from the sides of the pan.
2. Remove from the heat and stir in the butter, cheese and some black pepper. Pour the polenta into the lined tin, spread flat and set aside until cooled, then chill.
3. Turn the polenta out onto a board and cut into 24 rectangular chunky chips. Sprinkle some uncooked polenta into a shallow bowl, then dip the chips into the grains to coat them all over. Put them on a tray and keep in the fridge until needed (see Make Ahead).
4. Meanwhile, make the salsa. Put all the ingredients in a food processor or blender and whizz until finely chopped (or whizz in a bowl using a stick blender). Season with salt and pepper.
5. When ready to cook, heat enough oil to come no more than a third of the way up the sides of a saucepan and heat until it reaches 180°C. Working in batches, deep-fry the polenta chips for 3 minutes until crisp and golden. Drain on kitchen paper, then serve with the salsa verde and, if you like, some mayonnaise.