Method

• 1.
  For the polenta chips, grease base and sides of a 20cm square cake pan and line with baking paper, allowing 2cm to overhang edges.
• 2.
  Place stock and milk in a saucepan over high heat and bring to the boil. Gradually whisk in polenta, reduce heat to low and cook, stirring regularly, for 5 minutes or until thickened. Remove from heat and stir through parmesan and tarragon. Spoon into prepared pan and, using greased hands, smooth surface. Cover and chill for 1 hour or until set.
• 3.
  Turn polenta out onto a chopping board and cut into 1.5cm x 10cm chips. Heat 1cm oil in a large frypan over medium-high heat. In 2 batches, cook polenta chips for 2 minutes each side or until golden. Using tongs, transfer to paper towel to drain.
• 4.
  Meanwhile, to make the nasturtium aioli, place nasturtium leaves in a colander in the sink and pour over boiling water. Rinse under cold running water, then squeeze out excess liquid. Place in a small food processor with tarragon, garlic, orange zest and juice and 1/2 tsp salt flakes, and whiz until finely chopped. Add mayonnaise and whiz until well combined
• 5.
  Place chips on a serving plate and scatter with extra parmesan. Serve with extra nasturtium leaves and flowers, if using, with nasturtium aioli alongside.