recipe from joythebaker.com
So this is what you are gonna do:
2. Possess some in the morning, rub it in your face. do anything you wanna use the majority of it, but simply the majority of it. Still simmer the polenta that you are not likely to serve in the morning. This helps more water evaporate in the polenta which help your bars better stick together when they are cold, sliced and prepared for that skillet. I'd a couple of glasses of cooked, creamy polenta remaining after breakfast.
3. Line a loaf pan with plastic wrap. If you are dealing with more polenta, you might like to use two loaf pans.
4. Spread the cooled polenta in to the lined loaf pan and canopy by folding within the overhanging flaps of plastic wrap.
5. Devote the fridge to awesome and hang overnight.
6. Sleep. Yawn. Awaken smiling, considering fried polenta.
7. Take away the chilled plastic wrapped polenta in the loaf pan. Unwrap. You ought to have a skinny (about 1 " tall) brick of cold polenta.
8. Make use of a big ol' knife to chop the polenta into bars or squares. anything you like.
9. Melt two tablespoons of butter along with a a little vegetable (or grapeseed) oil inside a skillet over medium heat.
10. Place 1/2 cup all-purpose flour inside a bowl.
11. Dip the cold polenta bars within the flour, coating every side.
12. Placed dredged polenta in hot, buttered skillet. I managed about 6 or 8 bars at any given time within my skillet.
13. Switch and switch the bars as they start to brown.
14. Brown every side. Sometimes which means turning the polenta bars on their own heads to prepare.
15. Once cooked, remove from hot pan onto a stove proof plate. Place in an exceedingly low (tops 200 levels F) oven to remain warm when you prepare all of those other polenta.
16. Serve with walnut syrup, fancy jam or powdered sugar.
