FRIED POLENTA

NOTE:	Add the New Mexico chile powder to the parmesan mix and it makes a 
	very nice flavoring.  Similar to flaming hot cheetos in taste.

Source: Giada De Laurentiis; Everyday Italian
Yield: 30 pieces

6 cups Basic Polenta, recipe follows
3+ cups olive oil, for frying
1/2 cup grated Parmesan
(Powedered New Mexico chile)
Salt
1 cup marinara sauce

Line a half sheet pan with parchment

Transfer the hot polenta to the prepared sheet pan, spreading evenly. 
Refrigerate until cold and firm, about 2 hours.

Cut the polenta into 1/2 by 2-inch pieces.

Heat the oil in a heavy large skillet over medium-high heat. Working in 
batches, fry the polenta pieces until golden brown on all sides, about 3 
minutes per side. Using tongs, transfer the polenta pieces to paper towels 
and drain.

Transfer the polenta pieces to a serving platter. Sprinkle the polenta with the 
Parmesan cheese and salt. Serve, passing the marinara sauce alongside.



BASIC POLENTA:
6 cups water
2 teaspoons salt
1 3/4 cups yellow cornmeal
3 tablespoons unsalted butter

Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of 
salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until 
the mixture thickens and the cornmeal is tender, stirring often, about 15 
minutes. Turn off the heat. Add the butter, and stir until melted.