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Polenta for Crouton
2 c. polenta 6 c. (48oz.) chicken stock, divided 1 oz. butter 1 Tbs. shallots, minced Salt and pepper, to taste
Directions
Combine polenta with 2 c. chicken stock. Bring 4 c. chicken
stock, shallots, and butter to a boil. Add polenta mixture and whip. Cook 10-12
minutes or until thick. Pour into greased pan to cool. Let sit overnight.
Cut into desired shapes and bread in mixture of flour, egg
wash, and breading mixture of your choice. Brown lightly in oil.
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