Ingredients:

2 cups cooked polenta

Salt & pepper to taste

1/2 cup parmesan cheese

2 tbsp fresh Chèvre

1 tbsp olive oil or butter

herbs of choice

Olive oil and grapeseed oil for frying

Method:

Prepare Polenta per package directions, best to choose traditional over quick cooking. Season with sea salt and fresh ground pepper to taste.

Per every cup of cooked Polenta, add approximately 1/4 c (or more) fresh grated Parmesan (if vegan sub your favorite option). Stir in fresh Chèvre (optional), olive oil/butter, and herbs.

Line a baking sheet or rectangular pan with parchment or olive oil (glass works well here) and spread Polenta evenly across pan. Allow to cool and set. Cover and refrigerate for an hour or overnight.

Line a baking sheet with paper towel.

In a large cast iron or heavy bottomed pan or Dutch oven (6 quart size works well), add a combination of olive oil and grape seed oil (about 1/2 & 1/2) to measure about 1" and heat to about 300F.

Slice Polenta into fry-like sticks. And carefully add to the hot oil in small batches, careful not to over crowd. ( Warning- there will be a lot of splattering. Keep children and pets away).

Allow to fry for about 5 minutes and turn allowing to continue for about another 3-5 minutes, until golden brown. If you find they are cooking too quickly, lower heat, if taking too long, raise heat, but not above 350F.

Remove from oil with a slotted spoon or handles strainer and set on paper towel lined tray.

Serve with your favorite Marinara (or aioli) and a pile of Parmesan for dipping! They should be tender on the inside, crispy on the outside!
Enjoy!