Method

• 1.
  Place stock and 1 tsp salt in a medium heavy-based saucepan over medium-low heat. Gradually add polenta, whisking continuously to avoid any lumps and until the water has been absorbed. Reduce heat to very low and stir continuously for 3-5 minutes until polenta is smooth.

• 2.
  Line the base and sides of a 30cm x 20cm lamington pan with baking paper.
• 3.
  Add the butter, milk, cheddar, oregano, and chilli to the polenta. Season and stir to combine. Transfer polenta to prepared pan and smooth top with a spatula. Chill for 1 hour or until firm.
• 4.
  Meanwhile, for the dip, place the gorgonzola and sour cream in a food processor and whiz until light and fluffy. If too thick, add 1 tsp of water and pulse until you reach a smooth consistency. Stir in the parsley and chives. Scatter with extra chives and season to taste. Set aside.
• 5.
  Preheat oven to 220°C and line 3 large oven trays with baking paper.
• 6.
  Cut the chilled polenta into 1cm-thick chips. Brush with olive oil, spread out on prepared trays and bake for 30-35 minutes, turning occasionally, until crisp and golden on all sides. Season to taste.
• 7.
  Serve hot polenta fries with gorgonzola dip alongside.