Fried Polenta

Cooking With Rania - "Mother's Day Recipes"
KDKA Pittsburgh Today Live 5/02/2012

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Fried Polenta

3 tablespoons olive oil + olive oil to grease the springform pan
½ cup chopped onions
2 tablespoons minced garlic
¼ cup chopped fresh basil
1 teaspoon salt
Freshly ground black pepper to taste
3 cups milk
1 cup grated Fontina cheese
½ cup grated Parmesan cheese
1 ½ cups yellow cornmeal
Olive oil for frying the polenta wedges

Grease a 9-inch cake with removable bottom with olive oil.

Heat 3 tablespoons of the oil in a large pot over high heat. When the oil is hot, add the onions, garlic, and basil and sauté for 30 seconds. Add the salt and pepper and sauté for another 30 seconds.

Stir in the milk and bring to a boil. Reduce the heat to medium and whisk in the Fontina and Parmesan, just until the cheeses melt. Whisk in the cornmeal slowly, a little at a time, until the mixture has the consistency of a thick roux. Remove from the heat, and working quickly, spoon the mixture into the greased pan, spreading it and packing it down before it sets. Refrigerate for 1 hour.

Remove the polenta from the refrigerator and remove it from the pan. Cut it into 8 wedges. Heat olive oil in a large skillet over high heat. When the oil is hot, add the wedges of polenta and fry until golden brown, for about 1 minute on each side. Remove and drain on paper towels. Serve immediately.

Serves: 8

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