|
|
|
|
8 servings
Ingredients:
2 cups whole milk1 quart chicken stock2 tablespoons butter3 1/4 cups dry polenta3 ounces Parmesan cheese1/4 cup chopped fresh parsleysalt and pepper to taste1 quart vegetable oil for frying
Instructions:
In a large saucepan, combine milk, chicken stock, and butter; bring to rolling boil.Slowly whisk in polenta.Turn down heat to medium-low, and continue cooking and stirring until polenta pulls from edge of pan.Mix in cheese and parsley, and season with salt and pepper to taste.Spread polenta evenly over a cookie sheet, and refrigerate until cold.Transfer polenta to cutting board and cut into cut 3/4 by 3/4 by 3 1/2 inch sticks.Heat oil in deep-fryer to 365 degrees F (185 degrees C).Fry polenta sticks in batches until crispy.Place on dry paper towels to drain.
|
|
|
