Makes 4 to 6 servings
2. Stir with a wooden spoon continually, lowering heat to medium. Cook, stirring in the same direction, for 15 to 30 minutes.
3. Polenta will begin to thicken – add more boiling water if necessary and taste for salt. The longer you stir the polenta, the creamier it will be. You know the polenta is finished when it easily releases from the pot.
Makes 8 servings
2. Stir with a wooden spoon continually, lowering heat to medium. Cook, stirring in the same direction, for 15 to 30 minutes. Polenta will begin to thicken – add more boiling water if necessary.
3. When polenta is finished, stir in cheese, parsley, salt and pepper. Spoon mixture onto a cookie sheet, spreading out with the back of a spatula, and chill until firm.
3. Heat oil in a large deep skillet or deep fryer to 365 degrees F. Meanwhile, cut polenta into large rectangles. Gently place polenta into the hot oil and cook until golden, about 2 to 3 minutes, flipping if necessary. Remove with a slotted spoon and let drain on paper towels.
Note: You can also bake the fries. After chilling and cutting, cook them in a 350 degree F. oven for 20 minutes, flipping fries over after 10 minutes.
Makes 10 to 12 servings
2. Combine almond flour, cornmeal and baking powder and stir into butter mixture. Pour mixture into prepared pan and cover with aluminum foil.
3. Bake for 40 minutes or until a toothpick comes out clean. Let fully cool and dust with confectioners' sugar before serving.
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