Ingredients
4 1/2 cups vegetable stock
2 tablespoons butter
1 tablespoons salt
1 bay leaf
1/2 cup grated Parmesan
1 1/2 cups polenta
Method
1. Bring vegetable stock, butter, salt and bay leaf to a boil.
2. Slowly whisk polenta into boiling stock, make sure the consistency is smooth.
3. Add Parmesan.
4. Reduce to low heat and cook for 30 minutes.
5. Pour creamy polenta onto a sheet tray using a rubber spatula to smooth the surface (use a non-stick tray that will allow the polenta to remain approximately 3/4 inch thick).
6. Refrigerate polenta in sheet tray until completely cold and firm.
7. Cut polenta into 3/4 inch cubes and remove from tray with a spatula.
8. Depending on the desired crispness, flash fry at 400 degrees for 2 minutes or bake at 500 degrees for 8 minutes.