Ingredients
8
8 servings
- •2 cups whole milk
- •1 quart chicken stock
- •2 tablespoons butter
- •3.25 cups dry polenta
- •3 ounces Parmesan cheese
- •0.25 cup chopped fresh parsley
- •salt and pepper to taste
- •1 quart vegetable oil for frying
Instructions
- In a large saucepan, combine milk, chicken stock, and butter; bring to rolling boil. Slowly whisk in polenta. Turn down heat to medium-low, and continue cooking and stirring until polenta pulls from edge of pan. Mix in cheese and parsley, and season with salt and pepper to taste. Spread polenta evenly over a cookie sheet, and refrigerate until cold.
- Transfer polenta to cutting board and cut into cut 3/4 by 3/4 by 3 1/2 inch sticks.
- Heat oil in deep-fryer to 365 degrees F (185 degrees C). Fry polenta sticks in batches until crispy. Place on dry paper towels to drain.
Nutritional Facts
Per 8 servings
- Calories: 493
- Carbohydrate: 54g
- Fat: 25g
- Fiber: 4g
- Protein: 15g
- Sugar: 6g
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