Portions: 8
Preparation time: 5 minutes
Chilling time : 1 hour
Cooking time : 20 minutes
Ingredients
- 250 ml (1 cup) 2% milk
- 250 ml (1 cup) 35% cream
- 500 ml (2 cups) low-salt chicken broth
- 2 cloves garlic, peeled, minced
- 2 sprigs thyme
- 250 ml (1 cup) medium cornmeal
- 45 ml (3 tablespoons) butter
- 100 gr (3 1/2 oz) Reggiano Parmesan, grated
- 100 gr (3 1/2 oz) flour (sufficient quantity)
- 1 egg, beaten with a fork
- 100 gr (3 1/2 oz) breadcrumbs (sufficient quantity)
- salt and pepper to taste
Preparation
- In a saucepan, bring the milk, cream, stock, garlic, thyme, salt and pepper to the boil.
- Strain and return the liquid to the saucepan.
- Over very low heat, pour the semolina into the saucepan, stirring constantly for about 10 minutes, just long enough for the semolina to absorb the liquid.
- Remove from the heat and stir in the butter and Parmesan. Season with salt and pepper.
- Spread out the polenta on a baking sheet covered with cling film. Flatten to a thickness of around 5 to 6 cm (2 to 2.5 in.). Refrigerate for at least 1 hour.
- Preheat fryer oil to 190° C (375° F).
- Cut the polenta sheet into identical-sized cubes (e.g. 2.5“ x 2.5” x 2.5").
- Prepare a bowl of flour, a bowl of beaten egg and a final bowl of breadcrumbs.
- Roll each polenta cube in the flour, then in the beaten egg and finally in the breadcrumbs.
- Dip the breaded cubes in the oil of the deep fryer until nicely colored.
- Keep warm in the oven or serve immediately.
