Comte Polenta

1. 1

   Grease a 9-inch square baking dish.

2. 2

   Bring the water to a boil in a medium saucepan.

3. 3

   Slowly add the cornmeal, whisking constantly, and bring to a boil over moderately high heat.

4. 4

   Reduce the heat to low and cook, stirring often with a wooden spoon, until the polenta is very thick, about 15 minutes.

5. 5

   Stir in the cheese and butter and season with salt and pepper.

6. 6

   Scrape the polenta into the prepared dish and smooth the top, using a rubber spatula.

7. 7

   Press a piece of plastic wrap directly on the polenta and chill until firm, at least 2 hours.

8. 8

   Cut the polenta into 8 rectangles.

9. 9

   Heat the oil in a large nonstick skillet.

10. 10

    Add the polenta pieces and fry over moderate heat until golden, about 5 minutes per side.

11. 11

    Drain the polenta on paper towels and serve at once.

No additional tips available.