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Pan-fried Polenta
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| YIELD: Makes 8 to 10 servings TOTAL: 3 HOURS, 40 MINUTES COURSE: Side Dishes/Vegetables Ingredients | |
| 1/2 cup | butter, divided |
| 3/4 cup | finely chopped sweet onion |
| 1/2 cup | finely chopped celery |
| 2 | garlic cloves, minced |
| 4 (14 1/2-oz.) cans | chicken broth |
| 2 cups | plain yellow cornmeal |
| 3 tablespoons | finely chopped fresh sage |
| 1/2 teaspoon | salt |
| 1/2 teaspoon | pepper |
| 1/2 cup | freshly grated Parmesan cheese |
Preparation
1. Melt 1/4 cup butter in a Dutch oven over medium heat; add onion, celery, and garlic, and sauté 3 to 5 minutes or until tender. Add broth, and bring to a boil; gradually stir in cornmeal and next 3 ingredients. Reduce heat to low, and cook, stirring often, 10 minutes. Remove from heat, and stir in cheese.
2. Pour mixture into a lightly greased 13- x 9-inch baking dish; cover and chill 3 to 12 hours or until firm. Cut polenta into 12 triangles.
3. Melt 1 Tbsp. butter in a large nonstick skillet over medium-high heat. Add 3 polenta triangles, and cook 2 to 3 minutes on each side or until golden brown. Transfer to a serving dish, and keep warm. Repeat procedure with remaining polenta and 3 Tbsp. butter.
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