Polenta Fries Before Guys
Makes 10-12 peen fritters
· 3 1/4 cups cold water
· 1 cup polenta (not quick-cooking)
· 1 teaspoon salt
· 2 teaspoons chopped rosemary
· 2/3 cup grated Parmigiano-Reggiano cheese
· 2 tablespoons unsalted butter, cut into bits
· Olive oil for frying
Combine your water, polenta, rosemary and salt in a medium saucepan and bring to a boil over medium heat while whisking. Once boiling, reduce heat to medium-low and cook, stirring constantly with a wooden spoon, for 15-20 minutes or until polenta begins to pull away from the sides (like your man the first time you asked him how he felt about a finger in the tush). Stir in that good white stuff (your cheese and butter) until melted and transfer to a baking dish lined with oil, spreading your polenta evenly with a dampened spatula or spoon. Let it Netflix n' chill in the fridge, uncovered, for about 45 minutes because boy's about to do some werk for that mouth!
Once chilled, take out your polenta mixture and either use your handy peen cookie cutter, or manually cut small peens out of the sheet with a sharp knife (approx. 3 in by 1 In). Heat 1/2 an inch of olive oil in a large pan on high heat and fry your polenta peens until golden brown and crispy, about 2 minutes on each side. Transfer to a plate lined with paper towels to absorb any excess oil, and then serve with your favorite dipping sauce.