Fried Polenta, Asparagus, Hen Egg, and Spicy Goat Cheese

By CheeseDiva

Ingredients

• 2 cups vegetable oil (for frying), plus more for greasing pan
• 1 cup chopped yellow onion (about 1 medium-size onion)
• 1 cup coarsely ground cornmeal
• 2 teaspoons sugar
• Salt, to taste
• Ground black pepper, to taste
• 4 cups chicken stock
• 1/4 cup heavy cream
• 1 cup milk
• 1/2 cup heavy cream
• 4 ounces soft fresh goat cheese (Coté prefers the fresh goat cheese from Pure Luck Dairy in Texas)
• Cayenne pepper, to taste
• 1 garlic clove, finely chopped
• 1 teaspoon Dijon mustard
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 pound asparagus, trimmed of tough ends
• 6 fresh eggs
• Fresh parsley, roughly chopped, for garnish

Details

Servings 1
Adapted from culturecheesemag.com

Preparation

Step 1

Lightly oil a quarter sheet pan. In a small bowl, combine the onion, cornmeal, sugar, salt, and pepper. In a small saucepan, combine the stock and cream, heating the mixture to just under a boil. Whisk the dry ingredients into the saucepan of liquids, lower the heat, and cook until very thick, about 15 minutes. Remove from heat, and pour the polenta onto the oiled half sheet pan, pressing into an even layer. Chill for 4 to 6 hours or until completely firm.
When thoroughly chilled, cut the polenta into about 3-inch-size triangles. Pour the 2 cups of oil into a medium skillet set over high heat. Place a few pieces of polenta into the hot oil, frying on both sides until golden brown, 45 seconds per side. Remove from oil with a slotted spoon, and drain on a wire rack. Continue with remaining polenta. Drain the excess oil from the pan, and wipe clean. Set pan aside to sauté the asparagus.