Fried Polenta Squares

Instructions

1. Prepare the polenta base
   In a large saucepan, bring the broth to a boil over high heat. Slowly whisk in the polenta in a steady stream, stirring constantly to prevent lumps from forming. Reduce heat to low and continue cooking, stirring frequently, for about 25-30 minutes until the mixture is thick and pulls away from the sides of the pan.
2. Add flavorings
   Remove the polenta from heat and stir in the Parmesan cheese, butter, rosemary, thyme, garlic, salt, black pepper, and red pepper flakes if using. Mix thoroughly until all ingredients are well incorporated and the butter and cheese have melted completely.
3. Set and chill the polenta
   Line a 9x13 inch baking dish with parchment paper, allowing some overhang on the sides. Pour the hot polenta into the prepared dish, spreading it evenly with a spatula to about 1/2-inch thickness. Allow to cool to room temperature, then cover with plastic wrap and refrigerate for at least 3 hours or overnight until completely firm.
4. Cut into squares
   Once firmly set, lift the polenta out of the dish using the parchment paper overhang. Place on a cutting board and cut into 2-inch squares or triangles, depending on your preference.
5. Fry the polenta
   Heat the vegetable oil in a large, heavy skillet over medium-high heat until it reaches 350°F (175°C). Working in batches to avoid overcrowding, carefully add the polenta squares to the hot oil and fry for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
6. Serve
   Arrange the fried polenta squares on a serving platter. Garnish with fresh basil and additional grated Parmesan if desired. Serve immediately while still warm and crispy, either on their own as an appetizer or with your favorite dipping sauce.