This is the quickest and best for using for frying. Use a nonstick pan when browning for easier removal.
1 quart water (water, stock, milk or combination of these)
- 1 1/2 cups finely ground cornmeal, white or yellow
- 1/4 cup heavy cream
- 1/2 cup Parmesan cheese, finely grated
- 2 Tablespoons EVOO or melted butter
- 1/4 teaspoon salt
In a large saucepan bring the liquid to a slow simmer. Quickly whisk the cornmeal into the liquid; lower the temperature to keep it from splattering. Stir in the cream, Parmesan, oil or butter, and salt. Spread into a sided sheet pan about 1/2 inch deep. Chill. When firm and cold, cut into desired shapes and sizes. Fry in deep fat or in saute pan with a little EVOO or butter.