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Categories:
water kosher salt fresh ground black pepper butter cornmeal course yellow cornmeal blue cheese garlic cilantro canola oil
Viewed: 56 - Published at: 8 months agoIngredients
- 1 12 quarts water
- 1 tablespoon kosher salt
- 34 teaspoon fresh ground black pepper
- 2 ounces butter
- 1 lb course yellow cornmeal
- 2 cups course yellow cornmeal (for breading)
- 1 cup blue cheese, crumbled fine (or grated)
- 1 tablespoon garlic, pureed
- 12 bunch cilantro, chiffonade
- 3 cups canola oil (for frying)
Method
- Combine water, salt, pepper, and butter, and bring to boil.
- Slowly, in a thin stream, whisk in the cornmeal.
- When it starts to bubble turn off heat or it will splatter (the mix is very hot at this stage and can burn).
- Stir with wooden spoon; partially cover and leave on the warm stove top, stirring every few minutes so it does not stick, for 30 minutes.
- When thick, remove from warm stove top, and add cheese, garlic, and cilantro; mix well.
- Pour into a 12x8x1-inch sheet tray or baking dish.
- Smooth out the mixture until it is level.
- Chill until firm, about 2 to 3 hours.
- Preheat the canola oil in a deep pot to 350F.
- Cut polenta in strips, about 1 1/2 by 3 inches.
- Lightly bread the polenta "fries" with cornmeal.
- Deep fry in hot oil for 2 to 4 minutes or until crispy.
