Now that I’ve got a deep fryer, it was time to try this one out again. And I bought truffle oil from The Epicurean, so I could make them… TRUFFLED POLENTA LOGS! Woo Hoo!
I made microwave hard polenta, and when it was finished, I stirred in some truffle oil, salt and pepper and put it in a buttered metal tin to cool off. BTW – this truffle oil tastes really good. I know there’s stuff out there that says truffle oil type things can be imitation, etc, but the label doesn’t mention any ‘natural flavorings’. I hope it’s the real stuff, since it’s so freaking good – better than the other imitation ones I’ve gotten with ‘flavorings’ as an ingredient. And it comes in a handy spray bottle (and actually sprays! omg! no clogs!) so I can add just a wee bit of truffle flavor to everything. (It is good with popcorn, too)
Ok, so we’ve patiently waited for the brick o’polenta to cool off, and thank goodness, it finally has. So hack it up into log shapes. I spread my polenta out in one layer (about an inch to an inch and a half thick), so all I would have to do was slice it a few times.
And then the polenta goes for a hot oil ride at 350F. 375 F was just a bit too hot and made everything crunchy, inside and out. 325F and 350 F produced brown outsides with creamy insides.