Fried polenta

This dish comes with Roasted Turkey Breasts with Pan-fried Polenta and Hollandaise Marinade. Preparation and chill the polenta as much as a working day ahead of time then make whilst the turkey stands following roasting.

Elements

• 1/2 cup butter, divided up


• 3/4 mug carefully chopped sugary onion


• 1/2 glass finely cut celery


• 2 garlic clove cloves, minced


• 4 (14 1/2-ounce.) containers chicken breast broth


• 2 servings ordinary yellowish cornmeal


• 3 tablespoons carefully sliced refreshing sage


• 1/2 tsp salt


• 1/2 teaspoon pepper


• 1/2 mug fresh grated Parmesan cheddar cheese

Steps to make It

Melt 1/4 glass butter in the Dutch stove around method heating include onion, celery, and garlic clove, and saut 3 to 5 minutes or until soft. Put broth, and carry to some boil steadily stir in cornmeal and up coming 3 elements. Decrease warmth to lower, and make, mixing frequently, 10 minutes. Get rid of from heat, and stir in cheese.

Put mixture into a casually greased 13- by 9-inch preparing recipe protect and chill 3 to 12 time or right up until company. Minimize polenta into 12 triangles.

Melt 1 Tbsp. butter in the huge non-stick skillet above medium-higher warmth. Add 3 polenta triangles, and make 2 to 3 a few minutes on each side or right up until gold brown. Transfer to some helping plate, whilst keeping comfortable. Repeat treatment with outstanding polenta and 3 Tbsp. butter.

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