Southwestern Polenta
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 scallion (rinsed and shaken dry; finely chopped)
- 1 red chili pepper (rinsed)
- 2 cups vegetable stock
- 9 ozs semolina Polenta
- 1 ¼ cups freshly, grated Gouda
- 1 egg
- 1 egg yolk
- 1 tsp dried oregano
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 green Bell pepper (rinsed; seeded and cut into bite-size pieces)
- 1 red Bell pepper (rinsed; seeded and cut into bite-size pieces)
- 2 ½ cups canned Baby corn (rinsed; drained and cut into 2-inch pieces)
- 6 cups vegetable oil
Preparation steps
1.
Halve the chili pepper, remove seeds and dice finely. Set aside.
2.
In a saucepan, bring the vegetable broth to a boil. Sprinkle in 7.5 ounces of polenta; simmer for 20 minutes over medium heat, stirring constantly.
3.
Combine polenta, spring onion, chili pepper, cheese, egg, egg yolk, dried oregano, salt and pepper. Form mixture into walnut sized balls and roll in the remaining polenta and chill for at least 1 hour.
4.
Arrange the vegetables and chilled polenta balls on a serving tray. Place the fondue pot on a chafing dish and heat the oil. Using mesh skimmers or fondue forks, cook the vegetables and polenta balls in the boiling oil until the vegetables are tender-crisp and the polenta balls are golden brown. Serve.
