Ingredients
- 2 cups quick-cooking polenta, divided
- 4 cups chicken stock
- 3 tablespoons butter
- 1 cup grated Parmigiano Reggiano cheese, divided
- Salt and pepper
- Freshly grated nutmeg, to taste
- Olive or vegetable oil, for frying
- 1/2 cup fine breadcrumbs or flour
Description
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Rachael Ray
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