Categories: Appetizers

Ingredients

• 1 tbsp. unsalted butter
• 1 1/2-2 cups water, divided
• 1 cup milk
• 3/4 cup stone-ground plain cornmeal
• 1 tsp kosher salt, plus additional to taste, divided
• 1/2 cup grated Manchego cheese
• Black pepper, to taste
• 1 cup panko breadcrumbs
• 2 tbsp. finely chopped fresh parsley
• 1-3 tbsp. olive oil

Directions

1. Rub an 8×8-inch baking pan with butter; set aside. In a medium saucepan, bring 1 1/2 cups water and milk to a boil. Reduce heat to low; whisk in cornmeal and salt. Cook, uncovered, until mixture is thick and creamy, 20-25 minutes, stirring often to avoid clumps and sticking. If mixture gets too thick, add additional water, 1 tbsp. at a time, as needed.

2. Stir in cheese. Season with salt and pepper. Spread mixture in an even layer in prepared pan. Let cool to room temp. Once cooled, cover with plastic wrap and refrigerate for 2 hours or overnight. Cut into 1 1/2-inch squares, or larger, if desired.

3. On a small baking sheet, stir together panko and parsley. Press each polenta square into mixture to coat on all sides. In a large skillet, heat 1 tbsp. oil over medium heat. Working in batches, cook squares until golden brown and crisp on each side, 2-3 minutes per side. Serve warm.

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