Polenta Squares

• 7/8 cup vegetable broth
• 5/8 cup milk
• 1 tablespoon butter
• 1 teaspoon fresh basil minced
• 5/8 cup polenta
• salt
• olive oil
• 6 1/2 ounces fish canned bonito, in olive oil
• 1/3 onion peeled and chopped
• 5 1/8 tablespoons cream cheese
• salt
• ground black pepper
• fresh basil minced
• Parmesan cheese grated

1. In a saucepan heat the vegetable broth, milk, butter, basil, polenta, and a pinch of salt. Bring to a boil and continue to cook on medium heat for 6 to 8 minutes while stirring. Pour into a baking pan and press down to flatten the surface. Let it cool.
2. Once cool, unmold and cut into small squares.
3. In a saucepan, heat olive oil and fry the polenta squares for 3 to 4 minutes on each side, until golden. The texture should be crispy on the outside and soft in the inside.
4. Pat the polenta squares with paper towel to remove the excess oil.
5. Drain the fish and place in a bowl. Add the onion and cream cheese. Beat with an electric mixer until smooth. Season with a pinch of salt, black pepper, and basil.
6. Pour the Bonito fish cream on the polenta squares. Sprinkle with Parmesan cheese and serve.

vegetable broth, milk, butter, fresh basil, polenta, salt, olive oil, bonito, onion, cream cheese, salt, ground black pepper, fresh basil, parmesan cheese

Taken from www.yummly.com/recipe/Polenta-Squares-631941 (may not work)