Fried polenta

This recipe goes with Roasted Turkey Breast with Pan-fried Polenta and Hollandaise Sauce. Prep and chill the polenta up to a day ahead then cook while the turkey stands following roasting.
Substances
- one/two cup butter, divided
- three/4 cup finely chopped sweet onion
- 1/two cup finely chopped celery
- 2 garlic cloves, minced
- 4 (14 one/two-oz.) cans chicken broth
- 2 cups plain yellow cornmeal
- 3 tablespoons finely chopped fresh sage
- one/2 teaspoon salt
- 1/2 teaspoon pepper
- one/two cup freshly grated Parmesan cheese
How to Make It
Melt one/4 cup butter in a Dutch oven in excess of medium heat add onion, celery, and garlic, and saut 3 to 5 minutes or until finally tender. Add broth, and carry to a boil progressively stir in cornmeal and next three elements. Minimize heat to lower, and cook, stirring usually, ten minutes. Get rid of from heat, and stir in cheese.
Pour mixture into a lightly greased 13- x 9-inch baking dish cover and chill 3 to twelve hours or until finally company. Lower polenta into 12 triangles.
Melt 1 Tbsp. butter in a big nonstick skillet over medium-higher heat. Include 3 polenta triangles, and cook two to 3 minutes on each and every side or until golden brown. Transfer to a serving dish, and keep warm. Repeat process with remaining polenta and 3 Tbsp. butter.
Attempt to cook this food, it's delicious! : https://howtocookfrommolly.blogspot.com/2019/08/rapid-and-simple-recipe-tips-making use of-cream.html
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