Side Dishes 3
4 Cups Water
1 Teaspoon Fine Salt
1 Cup Polenta
3 Tablespoons Butter, Divided
½ Cup Freshly Grated Parmigiano-Reggiano Cheese, Plus More For Garnish
Step 1 Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
Step 2 Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
Step 3 Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.
One of the best fried foods ever. Only the best restaurants in California had this when I lived there.
Stuffed Zucchini Blossoms
1 Cup Mozzarella Cheese, Fresh
3 Tablespoons Grated Parmesan-Reggiano Cheese
10 Zucchini Blossoms
7 Tablespoons Rice Flour
¼ Cup Milk
¼ Cup Sparkling Water
2 Tablespoons Sweet Rice Flour
Salt And Ground Black Pepper To Taste
1 Cup Oil For Frying
Step 1 Mix mozzarella cheese and Parmesan-Reggiano cheese together in a bowl until smooth. Stuff 1 tablespoon cheese mixture into each zucchini blossom and pinch the ends closed.
Step 2 Mix rice flour, eggs, milk, sparkling water, sweet rice flour, salt, and pepper together in a bowl. Place stuffed blossoms in flour mixture; toss gently until covered.
Step 3 Heat oil in a pan over medium heat. Fry blossoms in oil until crisp and pale golden brown, about 2 minutes. Rest blossoms on paper towels to absorb excess oil. Serves 5
Notes: I do not even stuff mine. I love them battered and fried simply.
To avoid tearing, be gentle while stuffing the delicate flowers.
Ricotta cheese can be substituted for mozzarella.