Polenta Croquettes

Ingredients

• 1 cup Polenta (cornmeal) (Use fine or medium ground polenta.)
• 3 cups Water (For boiling the polenta)
• 2 tablespoons Butter (Unsalted butter)
• 2 ounces Gruyere cheese (Grated or thinly sliced)
• 2 Eggs (For egg wash)
• 1 cup Breadcrumbs (Plain or seasoned breadcrumbs)
• 2 cups Vegetable oil (For frying)
• 0.5 teaspoon Salt (To taste)
• 0.25 teaspoon Black pepper (To taste)

Instructions

1. 1In a medium saucepan, bring water and salt to a boil. Gradually whisk in the polenta, ensuring no lumps form. Reduce heat to low and cook, stirring constantly, until the polenta is very thick and pulls away from the sides of the pan, about 15-20 minutes.
2. 2Remove the polenta from the heat. Stir in the butter, grated Gruyere cheese, and pepper until well combined.
3. 3Spread the polenta mixture onto a lightly oiled baking sheet or marble surface. Let it cool completely, about 30 minutes. Once cooled, use a spoon or small ice cream scoop to form small balls or oval shapes (croquettes).
4. 4In a shallow dish, whisk the eggs. In another shallow dish, place the breadcrumbs. Dip each croquette into the egg, then into the breadcrumbs, ensuring they are fully coated.
5. 5Heat vegetable oil in a large skillet over medium-high heat. Carefully place the breaded croquettes into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy. Remove the croquettes from the oil and place them on a paper towel-lined plate to drain excess oil.