crispy asiago polenta bites | black truffle honey | grana padano | fresh thyme

In a large saucepan, bring 4 cups of water to a boil. Add 1 tsp of salt. Gradually whisk in 1 cup of coarse cornmeal, reducing heat to low.

Cook the Polenta

Cook the polenta, stirring frequently, for about 15-20 minutes until it thickens and pulls away from the sides of the pan.

Stir and Thicken

Remove from heat and stir in 1 cup of grated asiago cheese, 1 tsp of black pepper, and 1 tbs of chopped fresh thyme until fully combined.

Spread the polenta mixture into a greased 9x13 inch baking dish, smoothing the top. Refrigerate for at least 2 hours to firm up.

Once the polenta is set, cut it into bite-sized squares or rectangles.

In a deep skillet or pot, heat 2 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C).

Carefully add the polenta pieces to the hot oil in batches. Fry until golden brown and crispy, about 3-4 minutes per side.

Remove the fritti from the oil and place them on a paper towel-lined plate to drain excess oil.

Serve the crispy polenta bites warm. Drizzle with black truffle honey and sprinkle with 0.5 cup of grated grana padano cheese.