- Difficulty: Intermediate
- Makes: 6 portions
- Nutrition Info Per Serving:
- Serving Size: 1 out of 6
- Calories: 570
- Total Fat: 31 g
- Saturated Fat: 10 g
- Carbohydrates: 61 g
- Dietary Fiber: 3 g
- Sugar: 1 g
- Protein: 10 g
- Cholesterol: 37 mg
- Sodium: 849 mg
- Total Time: 43 minutes
- Prep Time: 20 minutes
- Inactive: 3 minutes
- Cook Time: 20 minutes
Ingredients
- 1 and 1/2 quarts water
- 1 tbsp kosher salt
- 3/4 tsp freshly ground black pepper
- 2 oz butter
- 1 lb coarsely ground yellow cornmeal, plus more for coating
- 1 cup blue cheese, crumbled or finely grated
- 1 tbsp garlic puree
- Half a bunch cilantro, cut in chiffonade
- 3 cups canola oil, for frying
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Instructions
- Bring water, salt, pepper, and butter to a boil in a large saucepan. Gradually whisk in cornmeal, then turn off heat to prevent splattering. Stir vigorously with a wooden spoon, partially cover, and let sit on warm stovetop for 30 minutes, stirring occasionally. Stir in blue cheese, garlic puree, and cilantro until smooth. Spread evenly in a 1-inch deep 8x12-inch pan. Refrigerate until firm (about 2-3 hours).
- Heat canola oil to 350F in a deep pan.
- Cut chilled polenta into 1.5x3-inch sticks. Lightly coat in extra cornmeal. Fry in hot oil for 2-4 minutes until golden and crisp. Drain and serve hot for an irresistible, cheesy crunch!
Categories:
- Appetizer
- Vegetarian Option
- Cheese Recipes
- Comfort Food
