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- 4 cups whole milk
- 1 cup water
- 2 tablespoons (1/4 stick) butter
- 2 1/4 cups yellow cornmeal
- 1 cup grated smoked Gouda cheese (about 4 ounces)
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh thyme
- 1/2 cup (or more) olive oil
- All purpose flour
- Lightly oil 13 x 9-inch metal baking pan. Bring milk, 1 cup water
and butter to boil in heavy large saucepan. Gradually whisk in
cornmeal. Reduce heat to low and cook until polenta is very thick and
starts to pull away from sides of pan, stirring often, about 8 minutes.
Remove from heat. Stir in cheese, basil and thyme. Season to taste with
salt and pepper. Immediately transfer polenta to prepared baking pan,
spreading evenly to cover. Refrigerate until cool and firm, about 1
hour. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
- Cut polenta into 8 equal rectangles, then cut each rectangle in
half diagonally to make 16 triangles. Set polenta triangles aside.
- Preheat oven to 300°F. Heat 1/2 cup oil in heavy large skillet over
medium-high heat. Place flour in pie plate. Lightly coat polenta
triangles with flour; shake off excess. Working in batches, fry polenta
triangles until golden brown on all sides, adding more oil if
necessary, about 5 minutes. Using slotted spoon, transfer triangles to
paper towels and drain. Place triangles on baking sheet and keep warm
in oven while cooking remaining batches. Transfer triangles to large
platter and serve.
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