Fried cheese polenta with lemon olive oil

1 Servings

Ingredients

Quantity Ingredient
1 Recipe Three Cheese Soft Polenta (see post #1)
Olive Oil for pan-frying
Lemon Olive Oil*
4 cups extra virgin olive oil

Directions

this is the last installment of the polenta recipes as found in The Frugal Gourmet Cooks Italian. this is a every interesting and informative book!! so if you love true "Italian" cooking i suggest getting this cookbook:> Prepare the polenta as instructed. Pour the hot polenta into a well-greased 9 x 5-inch loaf pan. Cover and refrigerate overnight. Slice the polenta ⅜-inch thick and fry in a nonstick frying pan using a little olive oil.

Be careful when turning the polenta as it can be very tender. Serve with a drizzle of Lemon Olive Oil and garnish with parsley.

*Lemon Olive Oil

6 large lemons, the ripest you can find Peel the lemons, using a potato peeler, making sure that you do not remove any of the white pith. This should yield about 1 cup of lemon peel. Save the peeled lemons for juice in other dishes. Place the peel in a mortar along with ¼ cup extra virgin olive oil. With the pestle, pound and rub the peel and oil together for 1 minute. Remove to a 2-quart glass jar or sealed plastic container and add 3¾ cups additional extra virgin olive oil. Allow to marinate 4 days at room temp. Strain the oil and discard the peel.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Pete or Julie Caler <petec@...> on Apr 27, 1997

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