Polenta Annabi

1. 1

   In a saucepan, bring the milk to the boil with the sugar, vanilla extract, and grated lemon rind.

2. 2

   Stir in the cornmeal and keep stirring with a wooden spoon for 510 minutes.

3. 3

   Take off the heat, add the butter and eggs, and beat vigorously with the spoon until they are amalgamated with the polenta into a soft creamy mass.

4. 4

   Add the raisins, and mix well.

5. 5

   Then pour into a wide, oiled dish and let it cool.

6. 6

   When the polenta has firmed, take lumps the size of small tangerines and pat them into round, not-too-flat cakes.

7. 7

   Put some flour on a plate and turn the polenta cakes in this to cover them all over.

8. 8

   Deep-fry in batches in 1 1/2 inches hot oil until golden, turning them over once.

9. 9

   Serve hot, dusted with a little confectioners sugar.

10. 10

    For a polenta cake, pour the polenta mixture into an 11- or 12-inch oiled oven dish or tart pan and bake in a 350F oven for 25 minutes, then put under the broiler until golden.

11. 11

    Serve hot or cold, dusted with confectioners sugar.

12. 12

    Cut into wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.