Fried Polenta

• 1 teaspoon plus 1/2 cup olive oil
• 3 cups Basic Polenta (page 121), freshly made and hot
• 1/4 cup freshly grated Parmesan cheese
• 2 teaspoons salt
• 1 cup Marinara Sauce (page 59)

1. Coat an 11 X 7-inch baking dish with 1 teaspoon of oil.
2. Transfer the hot polenta to the prepared baking dish, spreading evenly to 3/4 inch thick.
3. Cover and refrigerate until cold and firm, about 2 hours.
4. Preheat the oven to 250 degrees F. Cut the polenta into 2 X 1-inch pieces.
5. In a large, heavy skillet, heat the remaining 1/2 cup of oil over a medium-high flame.
6. Working in batches, fry the polenta pieces until golden brown on all sides, about 3 minutes per side.
7. Using tongs, transfer the polenta pieces to paper towels and drain.
8. Place the polenta pieces on a baking sheet and keep warm in the oven while cooking the remaining batches.
9. Transfer the polenta pieces to a serving platter.
10. Sprinkle the polenta with the Parmesan cheese and salt, and serve, passing the marinara sauce alongside.

olive oil, polenta, freshly grated parmesan cheese, salt, marinara sauce

Taken from www.epicurious.com/recipes/food/views/fried-polenta-376700 (may not work)