Cornmeal-Crusted Goat Cheese with Hot Tomato Salsa Recipe

• 2 eggs
• 1 cup milk
• 2 cups coarse cornmeal
• 1 tablespoon cracked black peppercorns
• 1 cup flour
• 9 ounces soft goat cheese
• 1 tablespoon roasted, peeled, and diced green chile or pureed chipotles en adobo
• 2 cups vegetable oil
• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 2 cloves minced garlic
• 2 teaspoons cumin seed, toasted and ground
• 4 medium tomatoes, diced
• Salt to taste

1. Whip eggs and milk together.
2. Mix cornmeal and peppercorns together.
3. Place flour on a piece of wax paper.
4. Combine goat cheese and chile; then divide the mixture into six equal parts.
5. Roll into balls, and flatten at opposite ends for stability.
6. Dredge the goat cheese mixture in flour, followed by the egg wash, and ending with the cornmeal mixture, being careful to coat the cheese completely.
7. Heat oil in a skillet over medium-high heat to 375 degrees F and fry the cheese until golden brown.
8. Remove the cheese with a slotted spoon and place on paper towels.
9. Serve with hot tomato salsa.
10. Heat oil in a saucepan.
11. Saute onion until golden, adding the garlic during the last minute.
12. Add the cumin, tomatoes, and salt and simmer about 5 minutes, or until flavors come together.

eggs, milk, coarse cornmeal, cracked black, flour, goat cheese, green chile, vegetable oil, olive oil, onion, garlic, cumin, tomatoes, salt

Taken from www.chowhound.com/recipes/cornmeal-crusted-goat-cheese-with-hot-tomato-salsa-10144 (may not work)