2 Tbsp. olive oil 3/4 cupyellow onion, grated
2 garlic cloves, Grated
1 qt chicken stock
1 cup ground cornmeal
3 Tbsp. unsalted butter
2 tsp. kosher salt
1/2 freshly ground black pepper
1 cup Parmesan, freshly grated
In a medium sauce pan, heat olive oil over medium heat. Add onion and garlic to pan and cook until translucent.
Add chicken stock and heat until simmering.
Gradually add cornmeal while whisking to prevent clumping.
Stir until cornmeal is soft and the liquid has been mostly absorbed.
Stir in Parmesan and butter. Season to taste.
Pour polenta into non-stick sprayed deep pans — two loaf pans, if possible. A small casserole dish works as well.
Once polenta is firm and cool, use a large melon baller to scoop out the “eyeballs.”
To get round balls, try to get the melon baller edges flush with the polenta surface then scoop. This will create a flat bottom and a round top.
Makes 20 poppers
Sauce & Assembly
1/2 cup marinara sauce
3 corn cobs, leaves removed but silk kept on, cut or torn into 1/2″ strands
20 polenta “eyeballs”
4 whole eggs, whisked and placed in large bowl
1 qt canola oil for frying
Heat canola oil in medium sauce pan to approximately 325 degrees.
Set up dipping station with the egg mixture first, then the corn silks in separate bowls.
One at a time, cover the polenta balls in egg, then coat in corn silk.
Gently lower polenta eyeballs into the oil and fry until the corn silk is golden brown.
Gently place polenta eyeballs on paper towels for draining.
Sprinkle with kosher salt.
Garnish with marinara sauce on top of the round for blood shot eyeball effect.
For additional Halloween recipes click here!