fried polenta

polenta is truly an easy side to any weeknight meal.  Especially if you buy it in the tube :)  Dan gussied up the polenta last week and served it alongside the oregano chicken breasts.  We used a little too much salt, so I’d recommend holding back until you’ve tasted it!
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Fried polenta
adapted from Jaime’s Italy

  • 1 package of polenta
  • handful of parmesan cheese
  • salt and pepper
  • 2 handfuls of cornmeal for dusting
  • 3 1/2 pints sunflower oil for frying
  • handful of rosemary leaves

Cut up polenta and combine with the parmesan.  Dust the polenta with cornmeal.

Heat frying pan on high and add the sunflower oil.  Test the oil with a piece of potato, when it starts frying quickly, the oil is hot enough. (or when the oil reaches 350.)

Begin with a small handful of polenta and gently lower it into the heat.  After about 4 minutes, the polenta should be crispy.  Add rosemary into the oil for the last 20 seconds.  Remove polenta with a slotted spoon and lay out over a paper towels.  Lightly sprinkle salt and pepper over the polenta.
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Nutritionals: (Serves 4):  Heck, don’t worry about them!  (that and I have issues calculating the calories from frying.)