If my mum were to see this, she would ask why I am fighting over food with the chicken. After all, polenta is chicken-feed in my kampong days.
Polenta does not keep well and has a rather short shell life. Other than making corn bread, this is the best way to use LOTS of it. Which is not a bad idea, because the fried version is also an interesting substitute for toast or even pizza base.
1.5 litres water
1 tablespoon salt
300 g fine ground cornmeal / polenta
2 eggs, lightly beaten
3 cups of bread crumbs
Oil for frying
Bring water to a boil. Add salt.
In a steady stream, rain down the cornmeal and stir constantly.
Reduce the heat to the lowest possible and cook for 40 minutes, stirring constantly to avoid the cornmeal from burning.
Oil a baking tray. Pour cooked polenta onto the tray and let cool until the polenta is firm and set. Chilling will speed up the process.
Cut set polenta to triangles.
Dip in egg and then bread crumbs.
Fry until crispy.
Serve with pesto sauce and meat stew. Alternatively make into 2 halves and sandwich with your favorite ingredients.