Another fun recipe from Elizabeth! She made these appetizers for our Italian New Year's Eve. My mouth is watering just thinking about them! They are from the Food Network's web site.
Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Inactive Prep Time: 2 hours
Cook Time: 15 minutes
Yield: 30 pieces
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. Yield: 6 servings
Fried Polenta Recipe
3 cups Basic Polenta, recipe above
2 cups olive oil, for frying
1/4 cup grated Parmesan
Salt
1 cup purchased marinara sauce
Lightly oil an 11 by 7-inch baking dish. Transfer the hot polenta to the prepared baking dish, spreading evenly to 3/4-inch thick. Refrigerate until cold and firm, about 2 hours.
Preheat the oven to 250 degrees F.
Cut the polenta into 2 by 1-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. Place the polenta pieces on a baking sheet and keep warm in the oven while cooking the remaining batches.
Transfer the polenta pieces to a serving platter. Sprinkle the polenta with the Parmesan cheese and salt. Serve, passing the marinara sauce alongside.
Prep Time: 5 minutes
Cook Time: 25 minutes
Episode#: EI1C09
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Inactive Prep Time: 2 hours
Cook Time: 15 minutes
Yield: 30 pieces
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. Yield: 6 servings
Fried Polenta Recipe
3 cups Basic Polenta, recipe above
2 cups olive oil, for frying
1/4 cup grated Parmesan
Salt
1 cup purchased marinara sauce
Lightly oil an 11 by 7-inch baking dish. Transfer the hot polenta to the prepared baking dish, spreading evenly to 3/4-inch thick. Refrigerate until cold and firm, about 2 hours.
Preheat the oven to 250 degrees F.
Cut the polenta into 2 by 1-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. Place the polenta pieces on a baking sheet and keep warm in the oven while cooking the remaining batches.
Transfer the polenta pieces to a serving platter. Sprinkle the polenta with the Parmesan cheese and salt. Serve, passing the marinara sauce alongside.
Prep Time: 5 minutes
Cook Time: 25 minutes
Episode#: EI1C09
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
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