Fried Polenta Appetizer:
1/2 cup of corn-meal
around one tablespoon butter
two tablespoons grating cheese
1/2 teaspoon garlic powder or 1 clove of minced garlic
cold water
Slice of Gruyere, provolone, or mozzarella cheese
For coating
Egg
Italian flavored breadcrumbs
grated cheese>
Olive oil or Canola oil blend for frying
In a small saucepan boil( using package instructions) measure 1/2 cup of corn-meal into boiling water and cook until stiff and before removing from the stovetop add a tablespoon of butter and the grated cheese and mix well.
Pour onto a cutting board by spoonfuls using cold water to form some golf ball size rounds. These spoonfuls will be hot, the cold water will help to mold them. On each of these croquettes place a very thin slice of cheese, so that the cheese will adhere to the corn-meal wrapping around them. Then allow them to cool in the refrigerator on a baking sheet. When they are cold, dip into a beaten egg, then into breadcrumbs mixed with more grating cheese. Fry in hot oil and serve with marinara sauce.
