Polenta Squares

• 18 oz polenta (corn meal)
• 1/3 cup freshly grated Parmesan cheese
• None None vegetable oil, to deep-fry
• 4 oz basil pesto
• 2.5 oz sun-dried tomatoes
• 1 tbsp fresh oregano leaves, to serve

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. Heat oil in a large heavy-bottomed saucepan to 350u0b0F. 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.

polenta, parmesan cheese, vegetable oil, basil pesto, tomatoes, oregano

Taken from recipes-plus.com/api/v2.0/recipes/34940 (may not work)