20 Minutes 4 people
By Doreen Colondres
Polenta, a very traditional Italian comfort food. But crispy, with cilantro, I have to admit, I love it even more. You can fry it, bake it or grill it and serve it as a side dish with cilantro sauce, ogao, alioli, chimichurri, mayoketchup or by itself.
What you need to have:
- 1 cup of instant polenta
- 2 cups natural chicken broth
- 2 cups of milk (whole or low fat)
- 1/4 cup of fresh cilantro (very smally chopped)
- 1/4 cup of all purpose flour
- 2 spoons of olive oil
- salt and pepper to taste
What you need to do:
- In a pot at medium high temperature, add the milk and the broth until it begins to boil.
- Then, lower the temperature to medium low and start slowly adding the polenta, stir so as not to form lumps.
- Cook for 5 minutes or until it is very thick (more than a purée).
- Remove from heat, add oil, cilantro, salt, pepper to taste, mix well and pour into a greased baking dish small enough so the mixture reaches about one inch high.
- Cover and move to the refrigerator until the next day so that it has consistency, although when in a hurry I usually leave it in the cold only for one hour and it works well enough.
- Remove from the cold and turn over on a dish (it comes out easily) and cut into squares or rectangles, using a thin knife.
- Add a touch of flour to prevent it from sticking.
- Then, in a frying pan at medium high temperature add a few drops of oil, brown both sides untill it is crisp and browned and then serve.