Why, write about food, of course!
So now I realize why I was drawn to these polenta latkes–I’m traveling through Rome to get to Israel, and polenta is Italian, so that make sense now! I was also on the phone (thanks to gethuman.com, because the number provided by Alitalia was unproductive at best) on hold with Alitalia to figure out my code. It turns out I have to wait one hour to actually book my ticket for tomorrow night. I’m a bit antsy, I guess.
Anyway, these were really really tasty, albeit as messy as any frying, and for those of you who want to limit your egg consumption, but don’t care about the amount of oil, these are perfect. Or should I say “perfetto!”
And they also mask any other smells in the house beautifully.
Always looking for the silver lining.
Polenta latkes from the LA Times
Heat 2 tablespoons oil in large skillet over medium-high heat. Add onions and sauté until tender, 3 to 4 minutes. Add stock and bring to a boil. Add polenta slowly, whisking constantly. Reduce heat to medium and continue to cook, stirring constantly, until polenta comes away from sides of pan, about 20 minutes. Season with salt and pepper.
While still hot, spread polenta about 1-inch thick onto an oiled baking pan. Cool, cover and refrigerate until cold and firm, several hours or overnight. Using a (2-inch) round scalloped cookie cutter, cut polenta into rounds and transfer to a large platter.
Heat 2 tablespoons oil in nonstick skillet and brown polenta rounds, turning occasionally, until brown and crispy on both sides, 8 minutes. Drain on paper towels and repeat with remaining polenta rounds, adding additional oil as needed. Serve immediately or reheat just before serving.