More Great Recipes: Main Dish

Grilled Kodiak Scallops and Polenta Fritters


User Avatar
Member since 2007

Serves | Prep Time | Cook Time

Ingredients

2 cups water or stock
* 2 tablespoons fresh chopped herbs (basil, parsley, oregano)
* salt and fresh cracked pepper to taste
* 1 tablespoon virgin olive oil
* 2 cups yellow cornmeal (preferably coarse ground)


Bring water, oil, salt and pepper to a simmer. Pour in cornmeal in a thin stream, stirring constantly. Keep at low heat and stir with a wooden spoon to eliminate any lumps. Cook for about half an hour. Finish by adding the fresh herbs.


By cooking polenta longer, you will achieve a firm texture -- which can then be spread out, cooled and cut into shapes that have a springy resilient texture.


Spread just-cooked polenta on a greased sheet pan to about 1/2 inch thickness. The polenta can be cut into fritters after about half an hour but will be easier to work with after several hours


Pairs Well With


Notes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

446 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51073 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11255 Downloads
FREE
Oreo Balls
Oreo Balls
Mixed Berry Tart
Mixed Berry Tart
Torta Cubana
Torta Cubana