Cheese Filled Polenta Rounds
Submitted by: steffibbw
A hearty appetizer or side dish--rounds of fried polenta filled with ricotta and Fontina cheese.
Ingredients
- 2 cups whole milk
- 1 quart chicken stock
- 2 tablespoons butter
- 3 cups dry polenta
- 3 cups ricotta cheese
- 2 cups shredded fontina cheese
- 1 cup Parmesan cheese
- 1 egg
- 1/4 cup chopped parsley
- Salt and pepper to taste
- 1 cup olive oil
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Method
In a large saucepan, combine milk, chicken stock, and butter, then bring to rolling boil. Slowly whisk in polenta. Reduce heat to medium low, and continue cooking, and stirring, until polenta pulls from edge of pan. Pour half of cooked polenta into a greased 9 X 13 pan. In a bowl, add ricotta and fontina cheese, egg and parsley. Mix well and evenly spread over polenta, then top with remaining polenta. Refrigerate 30 minutes. Heat olive oil over medium high heat. Turn cooled polenta onto a cookie sheet. Using a 2 inch round cookie cutter, cut circles from cooled polenta and fry for 2 minutes on each side. Place on paper towel to drain excess oil. Sprinkle rounds with Parmesan cheese.
Notes: This is good with pasta or with any meat dish, and can be eaten cold, at room temperatue, or hot.
Number of Servings: 6
Submitted by: steffibbw ( See all of steffibbw Recipes )
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