POLENTA FRITTERS - FOOD ALLERGY SAFE

These DELICIOUS Polenta Fritters are FREE from EGGS, WHEAT, DAIRY, SOY and ALL NUTS!

COOKING THE POLENTA
First, your going to cook the Polenta.
    1 CUP Polenta (Cornmeal)
    2 CUPS Chicken Stock

Bring the Chicken Stock to a boil before adding the Polenta. Then turn down the heat and simmer for about 10min - Until the Polenta is thick and creamy.

COOKING THE VEG
     1 Small/Med Zucchini - Grated
     1 Large Carrot - Grated
     1/4 Red Onion - Diced
     5 Sun Dried Tomatoes
     1 TSP Crushed Garlic
     Pepper
     2-3 TBS Olive Oil

In a frying pan sauté all the Vegetables in the Garlic and Olive Oil until soft.

   
















Mix Polenta and Vegetables together and season with Pepper to taste.

Press the Polenta mix into a lined slice tin and refrigerate for a hour.

FRYING THE POLENTA MIX
   1/4 CUP Lard / Oil of choice

Once the Polenta mix has set, remove from slice tin and cut into pieces. You could even use a cookie cutter to make 'Fun' Shapes.

Heat Lard/Oil in frying pan and cook the polenta until crispy on the outside.

Serve warm.

Caroline