Polenta Squares

1. 1

   Bring 4 cups water and 2 tsp salt to a boil in a large saucepan over high heat. Gradually add polenta in a thin steady stream, stirring constantly until combined. Reduce heat and simmer, stirring, for 10 mins, or until polenta is very thick. Stir in Parmesan then transfer to a rimmed baking tray lined with parchment paper. Spread out to 1/2 inch thick and let cool. Cut into 2 inch squares.

2. 2

   Heat oil in a large heavy-bottomed saucepan to 350u00b0F. Deep-fry polenta, in batches, for 3-4 mins, or until golden brown and crispy. Using a slotted spoon, transfer to paper towels to drain. Serve topped with pesto, tomatoes and oregano.

No additional tips available.