Skillet Polenta Squares

• 2 cups water
• 2 cups chicken broth
• 1 cup white cornmeal
• 12 cup whipping cream
• 1 cup shredded monterey jack pepper cheese
• white cornmeal
• vegetable oil
• salsa

1. Add water and broth to a saucepan; bring to a boil.
2. Gradually stir in 1 cup cornmeal using a whisk.
3. Return to a boil; lower heat, and cook, stirring continuously, for 5 minutes.
4. Add in the whipping cream, and cook 20 minutes, stirring frequently.
5. Add in cheese and stir to combine.
6. Transfer mixture to a greased 9-inch square pan.
7. Cover and refrigerate at least 2 hours or until firm.
8. Cut into 3-inch squares; dredge each square in cornmeal.
9. Add oil to a depth of 1/2 inch to a large skillet.
10. Heat oil; fry squares in hot oil over medium heat 2 minutes on each side or until golden.
11. Drain squares on paper towels.
12. Serve immediately with salsa.

water, chicken broth, white cornmeal, whipping cream, shredded monterey jack pepper cheese, white cornmeal, vegetable oil, salsa

Taken from www.food.com/recipe/skillet-polenta-squares-80047 (may not work)