KCB 4.3: Italian Fried Corn-Bread (Polenta)

Italian Fried Corn-Bread (Polenta)
Polenta is a yellow maize or cornmeal grown in northern Italy. Regarded there as a staple food, it can be used in many ways after it has been prepared as a rather thick porridge. Plain boiled polenta can be grilled, baked, or, as in this recipe, fried. Served with Tomato Relish and sprinkled with parmesan cheese, it makes a delicious side dish.
• PREPARATION & COOKING TIME: 40 minutes
• POLENTA STANDING TIME: 4 hours
• YIELD: Enough for 6-8 persons
• 8 cups (2 litres) water
• 2 teaspoons (10 ml) salt
• 3 1/2 cups (875 ml) cornmeal (polenta)
• 90 g (3 ounces) butter
• 3 tablespoons (60 ml) olive oil
1. Bring the water and salt to a boil in a 6-litre/quart saucepan over full heat. Gradually sprinkle the cornmeal over the water, stirring constantly with a wire whisk. Make sure that there are no lumps of cornmeal.
2. Reduce the heat to low. Continue to stir the polenta mixture until it is very thick (approximately 10 minutes).
3. Leave the polenta over low heat for about another 5 minutes, stirring occasionally. It will be ready to remove from the heat when a wooden spoon will stand upright in the centre of the mixture and not drop to the side of the pan.
4. Spoon the mixture into an oiled 28 cm x 18 cm (7-inch x 11-inch) dish. Smooth out the mixture and leave to cool at room temperature for at least 4 hours.
5. Carefully turn the slab of polenta out of the tin and cut it in half lengthways. Cut each half into seven slices crossways, each one 4 cm (1/2-inches wide.
6. Heat the butter and oil together in a heavy frying pan. When hot, add about 6 slabs of polenta to the frying pan and reduce the heat to low. Fry gently until the polenta is dark golden brown on each side. Place the polenta onto a serving dish and serve with Tomato Relish and parmesan cheese.
 

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