Recipe - Fried Cheese Polenta With Lemon Olive Oil

1 Recipe Three Cheese Soft
Polenta (see post #1)
Olive Oil for panfrying
Lemon Olive Oil*

this is the last installment of the polenta recipes as found in The Frugal
Gourmet Cooks Italian. this is a every interesting and informative book!!
so if you love true "Italian" cooking i suggest getting this cookbook:

Prepare the polenta as instructed. Pour the hot polenta into a wellgreased
9 x 5inch loaf pan. Cover and refrigerate overnight. Slice the polenta
3/8inch thick and fry in a nonstick frying pan using a little olive oil.
Be careful when turning the polenta as it can be very tender. Serve with a
drizzle of Lemon Olive Oil and garnish with parsley.

*Lemon Olive Oil

6 large lemons, the ripest you can find
4 cups extra virgin olive oil

Peel the lemons, using a potato peeler, making sure that you do not remove
any of the white pith. This should yield about 1 cup of lemon peel. Save
the peeled lemons for juice in other dishes. Place the peel in a mortar
along with One fourth cup extra virgin olive oil. With the pestle, pound and rub
the peel and oil together for 1 minute. Remove to a 2quart glass jar or
sealed plastic container and add 3 Three fourths cups additional extra virgin olive
oil. Allow to marinate 4 days at room temp. Strain the oil and discard the
peel.

Posted to TNT Prodigy's Recipe Exchange Newsletter by Pete or Julie
Caler petec@cynet.net on Apr 27, 1997