What's polenta? It's like Italian grits.
SPECIAL EQUIPMENT:
12" kitchen tongs
cooling rack
(optional) 1" cookie scoop
instant read thermometer
INGREDIENTS:
1 cup of water
1 cup of milk
2 tbsp butter, unsalted
1/2 c Instant polenta (I use Colavita brand)
2 deli slices of mozzarella cheese
2 deli slices of provolone cheese
1 deli slice of onion jack cheese
1 tbsp Italian seasoning
1 tsp salt or taste
1/2 tsp black pepper or to taste
3/4 c flour + 1 tsp corn starch
2 eggs
1 cup breadcrumbs
vegetable oil
Jersey Italian Gravy Classic Sauce, enough for dipping
For garnish
grated parmesan cheese
purple basil
spicy mustard microgreens
Bring milk, butter, and water to boil in a medium pot. Add polenta, salt, and pepper, Italian seasoning and whisk continuously. Add the cheese and mix until melted. Pour the polenta into a greased container let set in the fridge, at least 3 hours.
Turn the polenta out of the container slice into whatever shape you prefer or scoop into a ball using a cookie scoop. Pat the polenta shapes dry with a paper towel. Get three bowls for dredging, one for the flour and cornstarch, another for the beaten eggs, and a third for the breadcrumbs. Add salt and pepper to each bowl. Roll the polenta in the flour and shake off excess. Dip in the eggs, then the breadcrumbs, back in the eggs, then back in the breadcrumbs. Set aside.
Heat about 1.5" of vegetable oil in a pot to 300F-325F (check the temp with an instant read thermometer). Place a few croquettes in the pot at a time, being sure to not overcrowd the pan so the temperature doesn't drop. Fry until golden brown, flip with tweezers to get the other side. Rest fried croquettes on a cooling rack that has parchment paper underneath it. Sprinkle all sides immediately with salt. Garnish with shredded basil, parmesan cheese, and microgreens. Enjoy.
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