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May 20, 2013 You are here: Home > Recipes > Grilled Kodiak Scallops and Polenta Fritters

GRILLED KODIAK SCALLOPS AND POLENTA FRITTERS

Grilled Kodiak Scallops and Polenta Fritters

jmgallo
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This recipe goes with: Grilled Kodiak Scallops Roasted Red Pepper Sauce

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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)

DIRECTIONS

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