- 2 cups polenta (or instant polenta)
- 4 cups vegetable stock
- 1/4 cup cream
- 1 tsp. ground coriander
- 1 tsp. cumin
- 1 tsp. chili flakes
- 1 tsp. minced garlic
- 1/2 cup grated Parmigiano Reggiano
- vegetable oil
Method of Preparation
- Sauté minced garlic in olive oil with coriander, cumin, and chili flakes. Cook until fragrant, which should be 30 seconds to a minute, be sure to not burn the garlic. Add your vegetable stock and cream to the pan and allow a few minutes for the liquid to heat up. Add polenta and 2 teaspoons of salt, mix both in while keeping the heat on low. Cook on low to low-medium until the polenta has thickened up. For ease of life, we recommend using instant-polenta, which is still very good and will thicken up much quicker.
- When polenta has thickened, add grated Parmigiano Reggiano and cook for an additional 2 minutes, stirring well enough to mix the parmesan throughout. Spray cooking spray on the surface of a 9x13 pan, pour polenta mixture into pan and let chill in refrigerator.
- Once the polenta has cooled and set (this should be several hours, at least), cut into preferred cube sizes (we recommend approximately 1.5” x 1.5”). Dredge polenta tots in cornstarch, shake off excess and shallow fry in a pan with heated vegetable oil until tots are golden brown on all sides. Season to taste and serve with Chipotle Lime Aioli.
- Chipotle Lime Aioli In a blender, mix 1 cup of mayonnaise, one squeezed lime, 1⁄2 small can of chipotles in adobo sauce, and salt and pepper to taste. Blend until smooth. Recipe by Chef Jason Northern.