1 Tbsp minced garlic
¾ cup grated parmesan
270g egg yolks
sea salt flakes
Barker’s Professional Fiery Wing Hot & Spicy Sauce, warmed
Bring the milk to the boil in a saucepan. Add the garlic and parmesan.
Whisking continuously, add in the semolina and polenta.
Whisk in the egg yolks, season with sea salt and cook over very low heat for 15 minutes.
Pour into a spring roll pan that has been double lined with cling film. Tap the pan on the bench to remove air pockets and level the mixture. Set firm in the refrigerator.
Turn out onto a cutting board, remove the cling film and cut into fingers. Roll the fingers gently through extra polenta .
Deep-fry at 185°C until crisp. Season with sea salt.
Serve Barker’s Professional Fiery Wing Hot & Spicy Sauce as a dipping sauce.