I am starting to see Polenta pop up on menus more and more… apparently its what all the cool kids are eating. Well more specifically Polenta Fries, which I am absolutely ok with because they are delicious! So, what could be better than Polenta or Polenta Fries? Cheesy, oozy gooey, fried polenta bites thats what! These are super easy and follow a basic polenta recipe that anyone could whip up in no time!

1 Cup Whole Milk (none of that 1% or nonfat silliness)
1 Cup Water
1 Cup Chicken Stock (you can also use vegetable stock)
1 Cup Polenta (otherwise known as cornmeal)
4 TB Unsalted Butter
1 Cup Grated Parmesan
8oz Shredded Mozzarella
Salt and Pepper to taste
Vegetable oil for frying
1/4 Cup Cornstarch

Garnish:
Grated Parmesan
Minced Parsley

Prepare: Grease an 8×8 inch baking pan and set aside

Making the Polenta:
1. In a Medium saucepan combine your whole milk, water and chicken stock and bring to a boil.
2. Turn the stove down to medium heat and add your Polenta.
3. With a whisk, whisk the Polenta continuously until thickened. The polenta should be thick enough that your whisk stands up straight on its own in the pan. This should take about 5-8 minutes.
4. Add the grated Parmesan, shredded mozzarella and unsalted butter. Mix until combined.
5. Taste and season with salt and pepper.
6. Pour the hot Polenta into your prepared baking dish, spreading the mixture throughout the pan evenly. Let the Polenta cool and wrap with plastic wrap and place in the fridge to firm up (about an hour).

Frying Up the Bites:
1. In a Medium saucepan, heat 2-3 inches of vegetable oil to 350 degrees.
2. While the oil is heating, on a clean cutting board, flip over the pan of Polenta so its easy to cut.
3. Cut 1-2 inch strips of Polenta with a sharp chef knife. Then cut 1-2 inch cubes from each strip.
4. Lightly toss the cubes of Polenta with cornstarch until they are just covered.
5. Adding a couple at a time, add the cubes of Polenta to the hot oil and cook for 2-3 minutes or until golden brown. Place the cubes on a paper plate to drain excess oil and lightly season with salt.
6. Garnish the fried Polenta with more grated Parmesan cheese and minced Parsley.

Note: Best served while still warm and crispy!