Polenta Frita

Recipe

Ingredients

• 4 cups low-fat Milk
• 1 1/2 cups coarse ground yellow Cornmeal
• 2 tbsp. unsalted Butter, softened
• 1 tsp. Salt
• 1 tbsp. favorite hard Cheese (manchego, parmesan, asiago), for garnish
• Chives, for garnish

Directions

1. Pour milk into a medium saucepan, place over medium heat and simmer.
2. Slowly whisk in cornmeal until fully incorporated, lower heat to low and continue to stir for about 5 minutes.
3. Fold in butter and season with salt.
4. Stir until no lumps remain, then pour mixture into a lightly greased, wax paper lined 9”x13” baking sheet with a 1” lip.
5. Top with an extra sheet of greased wax paper.
6. Evenly spread and allow mixture to cool for about 20 minutes before placing into the refrigerator. Refrigerate for about 1 hour.
7. Remove polenta from refrigerator and cut out rounds using cookie cutter or the top of a mason jar.
8. Place a large skillet over medium-high heat and add oil. Lightly fry polenta rounds for 2-3 minutes on each side.
9. Remove from oil and plate with shredded cheese and chives.

Pro Tips

Pair with a cup of cold brew Colombian coffee.