Polenta Corn Dog Recipes

POLENTA CORN DOG

Steps:

• In a medium bowl set over a saucepan of simmering water, whisk together the polenta and 2 cups water. Cook until the water is absorbed and polenta is cooked, about 5 minutes. Set aside, stirring occasionally, until cool. In a separate medium bowl, stir together the flour, sugar, salt, baking soda, milk, egg yolk and 1/3 cup water (mixture will be lumpy). Stir in the polenta until smooth.
• In a large Dutch oven, heat the oil until it registers 350 degrees F on a thermometer. Pierce the sausages with chopsticks (do not pierce all the way through). Working in batches, dip the sausages into the polenta batter until evenly coated. Place the sausages (still on sticks) in the hot oil. Cook, turning occasionally, until the corn dogs float to the top and are evenly browned, about 5 minutes.

BASIC POLENTA

Steps:

• Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.