Polenta and Parmesan Croquettes
Place a large saucepan over medium heat and add the bacon. Cook for 3 minutes before adding the jar of Beerenberg Slow Cooker French Chicken (Coq au Vin) and 1.25 litres of milk. Once the milk is beginning to boil, turn the heat to low. Slowly rain in the polenta whilst stirring. Cook for 20 minutes whilst stirring constantly. Once the polenta is no longer grainy, remove from the heat and stir in the parmesan and remaining milk.
Line a deep baking tray with cling film. Spread the polenta into the tray until 1cm thick. Place in the fridge to set for at least 1 hour. Once the polenta has cooled, flip the tray onto a chopping board, remove the cling film and slice into approximately 25 rectangles.
Set up a crumbing station by placing the flour in a medium bowl and the breadcrumbs in another bowl. Add the two eggs to a third bowl and whisk with 2 tablespoons of water. One by one, place the polenta in the flour, egg, then breadcrumbs. Repeat until all of the polenta is crumbed.
Place a large saucepan over medium heat and add the canola oil. Allow to heat for approximately 5 minutes. To test that the oil is the correct temperature, a small piece of bread should brown in 3 seconds in the oil. Add as many croquettes as can comfortably fit in the pan. Cook for 3 minutes or until golden brown. Repeat until all croquettes have been cooked.