• 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.