makes about 8 small rounds or 6 medium triangles
1 cup milk
1/2 cup cream
1 clove garlic, peeled and whole
1 sprig of rosemary
1/2 cup polenta corn meal
salt
oil for frying
Combine the milk, cream, garlic and rosemary in a heavy bottomed pot on medium heat, and bring to a simmer. Let simmer for a minute or two and then remove the rosemary and garlic from the milk. Slowly add the corn meal, a little at a time, stirring constantly, until it’s all in. Reduce heat to low, and add a touch of salt. Keep stirring with a whisk or fork until the polenta thickens. Continue stirring for a bit longer. It will get really thick, and start to pull away from the pot.
Remove heat, and spread the polenta out in a casserole dish, to between 1/2 inch or 1/4 inch thick. Cover, and cool. You can keep it refrigerated like this for up to two days.
Once chilled, use a cookie cutter to cut out rounds, or simply slice into triangles, and carefully separate.
Heat enough oil to just cover the bottom of a griddle or frying pan on medium-high heat. Just before the smoking point, add the polenta pieces. Fry on each side for about 1 minute to brown. Carefully remove, and drain on a paper towel. Repeat with the rest of the pieces.
A note on oil: I have recently started using Avocado Oil for high heat cooking… it has a really nice fruitiness and holds up well to high heat. I also like Coconut Oil for frying.
To serve, top with the relish, and a few toasted pine nuts.
For an interesting spin on the pine nuts, after toasting them, toss them in a bit of salt and orange zest. The only trick is not to eat them all as you are cooking!
Blood Orange and Basil Relish
2 blood orange
8 leaves of fresh basil
2 t salad-quality olive oil
salt and pepper to taste
Carefully segment the blood oranges, and dice the segments. Slice the basil into small strips. Then, mix all the ingredients together in a small bowl, and let sit for 10 to 15 minutes. Refrigerate up to one day, or serve immediately.
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