Polenta Crusted Brie(With Brandied Pear-Cranberry Salsa)
Polenta Crusted Brie(With Brandied Pear-Cranberry Salsa) is an moderately easy dinner. Made with 1 round (8-oz.) brie or camembert cheese, chilled, 2 tbsp. all-purpose flour, dash salt, 1 egg and 2 tbsp. milk, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
Cut cheese into 8 wedges; set aside.
Stir together the flour and salt in a shallow dish.
Whisk together the egg and milk in a small mixing bowl.
Stir together cornmeal and cinnamon in another shallow dish.
Heat oil for deep frying to 365Β° in a heavy 3-quart saucepan or deep fryer.
Coat each piece of cheese with the flour mixture.
Dip into egg mixture, then into cornmeal mixture, being sure to coat entire wedge.
Gently lower cheese wedges, 2 at a time, into hot oil for 40-60 seconds, or until golden brown. Using a slotted spoon, transfer to paper towels to drain.
Serve with Brandied Pear-Cranberry Salsa.
Makes 8 servings.
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