Italian Polenta

 

• 2 cups chicken stock
• 1 cup heavy cream
• 1 ½ cups coarse ground yellow cornmeal*
• 1-2 cups water (as needed, depending on cornmeal grind)
• 2 tbsp butter
• 2 tbsp finely chopped chives (or other fresh herb like Italian parsley or garlic chives)**
• salt and pepper, to taste, as needed
• cooking oil, as needed to fry the polenta cakes

  INSTRUCTIONS

  1. Grease a baking dish or sheet pan roughly measuring 11x7 and set aside.
  2. In a large pan bring the stock, heavy cream and one cup of water to a boil.
  3. Gradually add the polenta while constanlty stirring/whisking so that it does not clump. Reduce the heat to low and continue to stir.*** Add a bit of the remaining one cup of water as needed to thin out the polenta.
  4. Once the polenta has thickened**** and become smooth (not visibly gritty) turn off the heat and fold in the butter and chives. Taste and season with salt and pepper as needed.
  5. Transfer the polenta to the greased baking dish and spread it evenly. Once completely cooled down cover with plastic and refrigerate for 2 hours to overnight to set.
  6. Cut the set polenta into desired shape. Pat dry with paper towel if needed. Over medium-high heat enough oil in a skillet to come up about ¾ inches. Heat to 350 F and maintain the temperature. Fry the polenta cakes three pieces at a time for about 2-3 minutes per side, until golden and crispy on each side. Remove and drain over paper towel lined plate. (If desired keep warm in a pre-heated 200 F oven).
  7. Serve with roasted red pepper relishor warm marinara sauce.