In a pot, add the polentra (corn mill) to a boiling chicken stock. Whisk well. Turn the heat to medium before removing
Add some butter and parmesan cheese and fresh parsley.
transfer to baking pan and distribute evenly. Refrigerate until formed
Cut into sticks and fry until golden brown.
Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 8
2 cups whole milk
1 quart chicken stock
2 tablespoons butter
3 1/4 cups dry polenta
3 ounces Parmesan cheese
1/4 cup chopped fresh parsley
salt and pepper to taste
1 quart vegetable oil for frying
Health info:
Calories: 493
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