Popcorn Polenta Fries

1: In a pot on medium-high heat with oil, pop the popcorn kernels.

2: Add milk and rosemary, lower the heat to medium-low and allow to steep for 30 minutes.

3: Strain the milk and use a ladle to press out all the liquid in the popcorn, discard the popcorn. If the milk is less than 600ml, top it off with some more.

4: Return the milk to a saucepan with stock, butter, and salt. Bring the mixture up to a scold and whisk in the cornmeal. Simmer for 15 minutes, stirring every so often.

5: Pour the cornmeal into a 9x9 square pan lined with parchment and chill in the fridge to set.

6: Preheat smoker to 165F for 15 minutes.

7: Place the mayo into a heat proof pan and smoke for 30 minutes. Add lime zest, remaining salt and transfer into a container and into the fridge until needed.

8: Remove the cornmeal from the pan and cut into desired portions.

9: Fill a pot halfway up with oil and heat it up to 350F. Fry the polenta until golden brown in small batches.

10: Place the polenta on a paper towel to absorb any excess oil and season with salt.

11: Serve the polenta with the smoked mayo.