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 forward then cook although the turkey stands right after roasting.

Elements

• one/2 cup butter, divided


• 3/four cup finely chopped sweet onion


• one/two cup finely chopped celery


• two garlic cloves, minced


• 4 (fourteen 1/2-oz.) cans hen broth


• 2 cups simple yellow cornmeal


• 3 tablespoons finely chopped new sage


• 1/two teaspoon salt


• one/two teaspoon pepper


• one/two cup freshly grated Parmesan cheese

How to Make It

Soften one/four cup butter in a Dutch oven over medium heat insert onion, celery, and garlic, and saut three to five minutes or till tender. Add broth, and carry to a boil progressively stir in cornmeal and up coming 3 elements. Lessen warmth to minimal, and prepare dinner, stirring often, 10 minutes. Get rid of from warmth, and stir in cheese.

Pour combination into a evenly greased thirteen- x nine-inch baking dish protect and chill 3 to twelve hours or until finally company. Reduce polenta into twelve triangles.

Melt one Tbsp. butter in a big nonstick skillet in excess of medium-substantial warmth. Include three polenta triangles, and prepare dinner 2 to 3 minutes on every aspect or till golden brown. Transfer to a serving dish, and keep warm. Repeat process with remaining polenta and 3 Tbsp. butter.

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