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This recipe makes a large pan of polenta.
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You can reduce things in half if you like.
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Begin by bringing your water to a boil.
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Psych yourself up as you are going to be stirring the polenta for about 25 minutes.
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Seriously.
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Slowly pour in the three cups polenta, reduce the heat to medium, and begin to stir with a large wooden spoon.
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Stir in the same direction, rotating your arms if need be.
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Stir, and keep stirring.
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About half way through, add in the chipotle salsa, salt, and parmesan cheese.
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Stir some more.
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When the polenta is nice and creamy, roughly 20-25 minutes in, pour into a casserole dish and let cool to room temperature.
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Once cooled, place plastic wrap over it and place it in the refrigerator overnight.
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When you are ready to make the fried polenta, cut a segment out of the dish, cut into strips, much like a thick French fry.
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Dust the strips with flour.
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Heat up the oil to about 350 degrees.
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Once ready, add in a few of the polenta strips at a time, cooking until a nice golden brown.
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Remove from the oil and let drain on some paper towels.
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Sprinkle a bit of salt on them.
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Repeat the process with the remaining polenta strips.
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When I served these on the table, my boys had a high level of curiosity.
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I knew they were hungry and that this was a great opportunity for them to try something new.
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My youngest son quickly dug in, realized that it was not a French fry, but loved it.
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My oldest who is a hard one to sell, tried a bite and actually liked it as well.
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My wife and I like them a lot.
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A lightly crisp coating and a soft and creamy inside made these great to serve any day of the week.
