To make the aioli: preheat oven to 220c.

Cut the top of the garlic blub. Each individual blub should be visible. Place the blubs in foil, cut side up and drizzle with olive oil and season with a pinch of salt. Wrap with foil and place in the oven for about 30 minutes or until soft and golden. Allow the garlic to cool down once cooked.

To make polenta: Grease baking tray with cooking spray.

In a medium pot over medium-high heat, add the milk, oxo cubes and water.

Once the liquid is boiling, whisk in the polenta. Whisk continuously until the polenta is a creamy textured consistency. Should take about 2-4 minutes.

Remove from the heat and add all the herbs and butter to the polenta. Combine the herbs and butter well.

Place in the fridge and chill for 4 hours.

Carefully flip the tray onto a cutting board. Cut lengthways then cut into approximately 1.5-2cm pieces and about 10cm long.

You'll need a baking tray with a wire rack to make these as it'll help air circulation around the polenta chips.

Using a spatula or similar transfer each polenta chip to the wire rack. Leave a gap between the polenta chips for air flow.

Brush each polenta chip with a good amount of olive oil.

Transfer to the oven and bake for 30-35 minutes. Turn once half way through cooking and brush again with a good amount of olive oil, continue baking until lightly brown.

Allow the polenta to cool enough to handle comfortably.

Next turn a deep fat fryer on. Fry 1-3 polenta chips at a time for 1-3 minutes or until golden brown.

Transfer onto a plate lined with greaseproof paper or kitchen paper.

Sprinkle some sea or flaked salt onto the polenta chips and serve along side the aioli