| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | 1 | Servings | |
INGREDIENTS
| 1 | Recipe Three Cheese Soft Polenta (see post #1) | |
| Olive Oil for pan-frying | ||
| Lemon Olive Oil* | ||
| 4 | cups extra virgin olive oil |
INSTRUCTIONS
this is the last installment of the polenta recipes as found in The Frugal Gourmet Cooks Italian. this is a every interesting and informative book!! so if you love true "Italian" cooking i suggest getting this cookbook:> Prepare the polenta as instructed. Pour the hot polenta into a well-greased 9 x 5-inch loaf pan. Cover and refrigerate overnight. Slice the polenta 3/8-inch thick and fry in a nonstick frying pan using a little olive oil. Be careful when turning the polenta as it can be very tender. Serve with a drizzle of Lemon Olive Oil and garnish with parsley. *Lemon Olive Oil 6 large lemons, the ripest you can find Peel the lemons, using a potato peeler, making sure that you do not remove any of the white pith. This should yield about 1 cup of lemon peel. Save the peeled lemons for juice in other dishes. Place the peel in a mortar along with 1/4 cup extra virgin olive oil. With the pestle, pound and rub the peel and oil together for 1 minute. Remove to a 2-quart glass jar or sealed plastic container and add 3 3/4 cups additional extra virgin olive oil. Allow to marinate 4 days at room temp. Strain the oil and discard the peel. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Pete or Julie Caler <petec@cy-net.net> on Apr 27, 1997
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