# Components:
→ Polenta Base
01 - 3 cups water
02 - 1 cup milk
03 - 1 cup instant polenta
04 - 1 teaspoon salt
05 - 2 tablespoons unsalted butter
06 - 3/4 cup grated Parmesan cheese
07 - 1/4 teaspoon black pepper
→ Coating and Frying
08 - 1/2 cup all-purpose gluten-free flour or corn starch
09 - 2 large eggs, beaten
10 - 3/4 cup grated Parmesan cheese
11 - 1 cup gluten-free breadcrumbs or fine cornmeal
12 - Vegetable oil, for frying
# Directions:
01 - Line an 8-inch square baking pan with parchment paper, ensuring an overhang for easy extraction.
02 - In a medium saucepan, bring water and milk to a gentle boil. Add salt. Gradually whisk in the instant polenta while stirring continuously to prevent lumps. Reduce heat to medium-low and cook for 5–7 minutes until a thick, creamy consistency is achieved.
03 - Remove the saucepan from heat. Stir in the butter, grated Parmesan cheese, and black pepper until thoroughly combined and smooth.
04 - Pour the hot polenta into the prepared baking pan, spreading it evenly. Allow it to cool to room temperature, then cover and refrigerate for a minimum of 2 hours, or until firm.
05 - Once chilled and firm, carefully lift the polenta from the pan using the parchment overhang. Cut into 1-inch cubes.
06 - Arrange three shallow bowls. Place the gluten-free flour (or corn starch) in the first, the beaten eggs in the second, and a mix of gluten-free breadcrumbs and Parmesan cheese in the third.
07 - Dredge each polenta cube sequentially: first in the flour, then dip in the beaten egg, and finally coat thoroughly in the breadcrumb-Parmesan mixture, pressing gently to adhere.
08 - Heat approximately 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the coated polenta cubes in batches for 2–3 minutes per side until they are golden brown and crisp.
09 - Using a slotted spoon or tongs, transfer the fried cubes to a plate lined with paper towels to drain excess oil. Serve immediately.
