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Polenta Latkes (P, TNT)
Source: Judy Zeidler, author of "The Gourmet Jewish Cook" and "30-Minute Kosher Cook," reprinted in the Los Angeles Times 12-20-2000
Yield: 36

Olive oil
1/2 cup onions, chopped
4-1/2 cups vegetable stock or water
1-1/2 cups polenta or yellow cornmeal
Freshly ground pepper

Heat 2 tbsp. oil in large skillet over medium-high heat. Add onions and sauté until tender, 3 to 4 minutes. Add stock and bring to a boil. Add polenta slowly, whisking constantly. Reduce heat to medium and continue to cook, stirring constantly, until polenta comes away from sides of pan, about 20 minutes. Season with salt and pepper.

While still hot, spread polenta about 1" thick onto an oiled baking pan. Cool, cover and refrigerate until cold and firm, several hours or overnight. Using a (2") round scalloped cookie cutter, cut polenta into rounds and transfer to a large platter.

Heat 2 tbsp. oil in nonstick skillet and brown polenta rounds, turning occasionally, until brown and crispy on both sides, about 8 minutes. Drain on paper towels and repeat with remaining polenta rounds, adding additional oil as needed.

Serve immediately or reheat just before serving.

Poster's Notes:
These latkes can be served as a side dish with fish or meat or as an appetizer topped with sautéed mushrooms or sour cream.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A