Polenta Crusted Brie(With Brandied Pear-Cranberry Salsa)

• 1 round (8-oz.) Brie or Camembert cheese, chilled
• 2 Tbsp. all-purpose flour
• dash salt
• 1 egg
• 2 Tbsp. milk
• 1/2 c. yellow cornmeal
• 1/4 tsp. ground cinnamon
• Vegetable oil for deep frying

1. Cut cheese into 8 wedges; set aside.
2. Stir together the flour and salt in a shallow dish.
3. Whisk together the egg and milk in a small mixing bowl.
4. Stir together cornmeal and cinnamon in another shallow dish.
5. Heat oil for deep frying to 365u0b0 in a heavy 3-quart saucepan or deep fryer.
6. Coat each piece of cheese with the flour mixture.
7. Dip into egg mixture, then into cornmeal mixture, being sure to coat entire wedge.
8. Gently lower cheese wedges, 2 at a time, into hot oil for 40-60 seconds, or until golden brown. Using a slotted spoon, transfer to paper towels to drain.
9. Serve with Brandied Pear-Cranberry Salsa.
10. Makes 8 servings.

camembert cheese, flour, salt, egg, milk, yellow cornmeal, ground cinnamon, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=3377 (may not work)