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We contact restaurants and cafes on your behalf to get the inside word on a recipe. Kath Crenshaw wants to make polenta chips.

Kath Crenshaw recently visited Ten27 with a friend. The pair enjoyed the Christchurch bar’s polenta chips over a few glasses of wine. ‘‘The polenta fries were so moreish,,’’ she says.

The cafe shared the recipe.

Polenta chips

Makes 15 chips

❚ 100g unsalted butter, cold and cubed

❚ 250g instant polenta, plus extra for dusting

❚ 75g parmesan cheese

❚ 1 tablespoon truffle oil

❚ 1 litre boiling water

❚ 1 tablespoon salt

❚ Oil for deep fryer

In a large pot bring the water to a boil, then slowly add instant polenta. Whisk constantly for several minutes until thickened. Reduce heat to low and cook for a further five minutes. When polenta is smooth and thick, add the butter, a few cubes at a time, making sure it’s fully incorporated. Add parmesan and salt and keep mixing. At this point the mix shouldn’t be touching the sides. Add truffle oil and mix. Pour into a lined, square tin, press in and smooth the top. Put into the fridge for about two hours, until cool and set. Once set, portion into chips/soldiers and dust in dried polenta before frying. Heat oil in deep fryer or pan and cook in batches until crispy.

❚ Ten27, 1027 Ferry Rd, Ferrymead, Christchurch. Open Monday to Thursday 6.30am to 5:30pm, Friday 8am to late and Saturday and Sunday 8am to 5.30pm.

TEN27 The polenta fries are crisp outside and soft and fluffy inside.