Gluten-Free Fried Polenta Bites with Pesto

Instructions

1. 1In a large heavy-bottomed pot, bring the 4 cups of water to a rolling boil over high heat.
2. 2Gradually whisk in the 1 cup of polenta, stirring constantly to prevent lumps from forming. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, stirring occasionally, until the polenta is very thick and creamy. You will know it is ready when it has a pudding-like consistency and pulls away from the sides of the pot.
3. 3Remove the pot from the heat and stir in the 0.5 cup of Parmesan cheese, the 2 tablespoons of butter, the 0.5 teaspoon of salt, and the 0.25 teaspoon of black pepper until fully combined and melted.
4. 4Pour the thick polenta into a greased 20.32 × 20.32 cm baking dish. Spread it evenly with a spatula. Let the polenta cool completely at room temperature for at least 1 hour, or until firm to the touch. This cooling step is important to allow the polenta to set so it can be cut.
5. 5Once the polenta is completely cool and firm, carefully cut it into 2.54 cm squares or triangles.
6. 6In a large 30.48 cm non-stick frying pan, heat the 3 tablespoons of olive oil over medium-high heat until it shimmers. Carefully place the polenta bites into the hot oil in a single layer, ensuring not to overcrowd the pan (you may need to do this in batches). Fry for 4-6 minutes per side, until the polenta bites are golden brown and crispy.
7. 7Remove the fried polenta bites from the pan using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. Serve immediately with the 0.5 cup of pesto for dipping.

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