4 cups water, vegetable, or chicken stock
1 ½ cup polenta
½ stick unsalted butter
1 cup Asiago cheese, finely grated
Salt to taste
Conola oil for deep frying
Bring liquid to boil. Slowly pour in Polenta while wisking. Turn heat down to medium and continue wisking. Stir until polenta has "bloomed".(all soft and not gritty) Add in butter and cheese and mix thoroughly. Salt to taste. Pour out onto oiled baking pan or 9x6 baking dish and spread evenly. Refridgerate until cold and solid. Cut into desired sizes and deep fry in oil at 350 to 375 degrees.
1 cup dried apricots, diced small
2-3 blood oranges peeled and segmented
½ cup St. Francis Chardonnay
Combine apricots and wine in a small sauté pan. Bring to boil and reduce wine until gone. Be careful not to burn apricots. Pour out apricots and allow to cool. Dice orange segments and mix with cool apricot pieces.