Recipe by littleturtle
A nice updated version of old-fachioned, southern-fried cornmeal mush. Flavored cornmeal mixed with pecans, cut into rounds and sauteed. A nice change of pace from rice or potatoes; goes nicely with chicken, turkey, beans or chile.
- 2 tablespoons butter
- 2⁄3 cup pecans, coarsely chopped
- 2 1⁄2 cups chicken stock
- 1⁄4 teaspoon nutmeg
- 1 cup polenta (aka corn grits - coarse ground yellow cornmeal)
- 5 tablespoons olive oil (for sauteing rounds)
Directions See How It's Made
- In a small skillet, heat 1 tbsp butter over medium heat; saute the pecans until lightly browned.
- Remove from heat and set aside.
- In a saucepan, combine chicken stock, butter, nutmeg, and pepper; bring to a boil.
- Pour cornmeal into boiling stock with one hand while whisking mixture with the other.
- When it's all in, turn the heat down to low and cook until thick (10-15 minutes).
- Remove from heat and mix in pecans.
- Line a 12" baking pan with wax paper and spread polenta evenly in pan; allow to cool completely.
- With a 2-2 1/2" cookie or buscuit cutter, cut polenta into rounds.
- Carefully remove from pan with a spatula and saute in oil (starting with 2 tablespoons in pan and adding the rest as needed) until lightly browned on both sides.