Polenta Croutons

By CheeseDiva

Ingredients

• 3 c. chicken stock
• 3 c. heavy cream
• Pinch nutmeg
• 1/4 tsp. ground white pepper
• 1 tsp. salt
• 1 c. polenta meal
• 1 c. semolina (available in stores next to the flour)
• 1 c. shredded Italian or French Fontina
• 1 c. shredded Parmigiano Reggiano

Details

Adapted from healthbeyondhype.com

Preparation

Step 1

1
Combine stock, cream, grated nutmeg, salt and pepper in a large heavy gauge pot. Bring liquid to a boil, then add the polenta and semolina gradually while stirring.
2
Continue to cook over moderate heat while stirring constantly. Polenta is ready when it begins to pull away from the sides of the pot (approximately 10-15 minutes).
3
Remove from heat and stir in all the fontina and 3/4 cup parmesan cheese until will incorporated.
4
To make the croutons: Spread the olive oil over a small baking sheet. Transfer the hot polenta to the baking sheet, spreading evenly to form an 8 by 5 by 3/4-inch-thick rectangle. Cover and refrigerate until cold and firm, about 2 hours.
5
Cut the polenta into 3/4-inch cubes. Pat the polenta cubes dry with paper towels. Add enough vegetable oil to a heavy large frying pan to come 1-inch up the sides of the pan. Heat the oil over high heat. Working in batches of 10, carefully add the polenta cubes to the oil 1 at a time and fry until golden brown, stirring to keep the cubes separate, about 2 minutes. Using a slotted spoon, transfer the polenta croutons to a paper towel-lined plate to drain any excess oil.