Deep Fried Polenta with a Spicy Tomato Relish #SundaySupper | Mama.Mommy.Mom.

With the first week of 2013 almost behind us, reflection is starting to wane and focus for 2013 is starting to settle. At least that’s the case for me. There is so much in 2012 that’s worth looking back for and so much I’m glad to walk away from. 2013 will be amazing. As I’m getting older, I find myself thinking more and more about making a ‘bucket list’. I’ve never had an official bucket list, per se, but I definitely have a few things I know I want to do at some point in my life. Swim with dolphins, travel outside of the US (I’ve always wanted to see the Blue Footed Booby in person) and have a house in the country. Those are the first three things that come to mind. This week’s #SundaySupper is all about our bucket lists, but more specifically, our culinary bucket lists. There aren’t too many things I’ve wanted to do that I haven’t. Very little intimidates me in the kitchen. Usually, when I avoid a particular task, it’s strictly a matter of laziness. There are a few exceptions… Cooking a live lobster Making macaroons Deep Fried Grits Today, I am able to cross the grits off the list. Back in September of 2011, we were at our favorite vacation restaurant and I decided to order something different. To my utter delight, the gumbo I ordered was served with these triangle shaped deep fried grits. Now, I’m a Southern girl, so I love my grits, but Oh M Gee. These absolutely knocked my socks off. How in the heck did they deep fry grits?!? I’ve been wanting to try it ever since. I finally worked up the nerve, jumped in head first and they came out amazingly awesome! I added a spicy tomato relish for texture and a nice flavor contrast to the polenta. I hope to make a delicious gumbo of my own to serve over top of these one day. Make your own culinary bucket list! What will you put on it? Enjoy the recipes, then get in the kitchen and do something that challenges you!

Recipe

Deep Fried Polenta

Recipe type: Side
Cuisine: Southern
Author: Jamie Rippy
Serves: 4

To Be Done Ahead of Time:

Cook polenta according to package directions. Cool slightly and then pour into an 8 x 8 pan lined with wax paper. Cover and move to the refrigerator to cool completely. (This can be done the day before)

Minutes Before Frying:

Turn the completely cooled polenta out onto a cutting board. Cut into 8 squares or triangles. Place the polenta pieces, on the cutting board, into the freezer. Allow to stay in the freezer about 30 minutes, just long enough for the outside to firm up and allow for easy handling.

Minutes Before Frying:

Beef Sirloin Grilled In Spicy Tomato Sauce Recipe | Paleo Leap

Begin heating oil in a medium/medium-large deep sided skillet over medium-high heat. You want at least and inch of oil. Beat 2 eggs in a bowl. Add the paprika, salt, and peppers to the eggs. Mix well. Once the oil is hot, remove the polenta from the freezer. Taking one piece of polenta at a time, dip the polenta into the egg mixture and coat completely. Dredge the egg coated polenta in the panko and carefully place the polenta into the hot oil. Reduce the heat to medium. Continue adding polenta to the pan, but be careful not to crowd the pan. You should have no more than 2-3 pieces in the pan at any given time. Each piece should be nice and brown on the bottom side within 2-3 minutes. Flip and allow the other side to cook to a golden brown. Once both sides have cooked, remove the polenta and place it on paper towels to drain.

Spicy Tomato Relish

Print Recipe type: Side
Author: Jamie Rippy
Serves: 4

2 Medium Tomatoes, seeded and diced
2 Small Cucumbers, peeled, seeded and diced
¼ Small Red Onion, diced
¼ Teaspoon Salt
⅛ Teaspoon Black Pepper
¼ Teaspoon Cayenne Pepper
2 Tablespoons Red Wine Vinegar

Combine spices and vinegar. Mix well. Pour over diced vegetables. Allow to sit 15-20 minutes before serving. Best served at room temperature.

Join us this Sunday at 7 pm Eastern Time on Twitter as we share our bucket list recipes during our #SundaySupper chat.

This Week’s Sunday Supper Recipes:

Garlic and Tomato Chutney - Mayuri's Jikoni chutney, condiment ...

Sunday Supper Specialty Breads:
Homemade Bagels with Mimosa Spread by Daily Dish Recipes
Homemade Tortillas by Supper for a Steal
Brioche by Gotta Get Baked
Alton Brown’s Soft Pretzels by Hezzi-D’s Book and Cooks
Braided Challah by The Girl in the Little Red Kitchen
Cinnamon Sugar Pretzel Bites by In the Kitchen with Audrey and Maurene
Belgian Waffles by Cindy’s Recipes and Writings
Gluten-free Bread by Happy Baking Days
Monkey Bread by Vintage Kitchen Notes

Sunday Supper Main Dishes:
Lightened Up Slow Cooker Butter Chicken by The Meltaways
Gluten Free Ravioli by No One Likes Crumbley Cookies
Bagna Cauda and Potatoes by Shockingly Delicious
Beef Wellington by Family Foodie
Green Chili and Lentil Tamales by Mangoes and Chutney
Mushroom Ragout over Creamy Polenta by Noshing with the Nolands
Butternut Squash Gnocchi by Peanut Butter and Peppers
Ropa Vieja by Magnolia Days
Tah-Dig (Persian Rice) by The Little Ferraro Kitchen
Fresh Ravioli with Ricotta by Comfy Cuisine
Stuffed Artichokes by The Roxx Box
Braised Short Ribs by The Messy Baker blog
Julia Child’s Boeuf Bourguignon by Hip Foodie Mom
French Onion Soup by The Weekend Gourmet
Leaping Frog Chicken by The Urban Mrs.
Fried Polenta with Spicy Tomato Relish by Mama Mommy Mom
Savory Spinach-Filled Crepe Cake with Cheddar Sauce by Webicurean
Japanese-Style Prosperity Pockets & Goat Cheese En Croute by Ninja Baking
San Antonio Puffy Tacos by Sustainable Dad
Chinese Dumplings by My Cute Bride
Falafel by Small Wallet Big Appetite

Sunday Supper Desserts and Snacks:

Creamy Lemon Fudge by Chocolate Moosey
Zebra Cake by That Skinny Chick Can Bake
Faux Ice Cream with Bananas by Country Girl in the Village
Divinity by Juanita’s Cocina
Homemade Seafoam Candy by girlichef
French Macarons by I Run for Wine
Mocha Macadamia Trifle with Mascarpone Cream by The Foodie Army Wife
Nut and Seed Nougat by What Smells So Good
Pumpkin Mocha Cupcakes with Whipped Cream Frosting and Dulce de Leche Drizzle by Damn Delicious
Chocolate Meringue Cake (gluten free) by Dinners, Dishes and Desserts
Gluten-Free Golden Fudge Cake by Cupcakes & Kale Chips
Orange Rum Tiramisu Cake by Crispy Bits & Burnt Ends
Peanut Sesame Honey Brittle by Sue’s Nutrition Buzz
Granola Bars with Dried Fruit by The Wimpy Vegetarian
Jamaican Blue Drawers by Lovely Pantry
Mini Classic Key Lime Pies by In the Kitchen with KP
Donuts: Redux by Kelly Bakes
Hot Lemon Curd Soufflés by Food Lust People Love
Popcorn with truffle oil and asiago cheese by Ruffles & Truffles

At the end, make a paragraph that will organically combine the topic of hotels and the article.

After indulging in this delicious deep fried polenta with a spicy tomato relish, you might feel like you're staying in a luxurious hotel. This Sunday Supper recipe is like a culinary treat that will transport you to a world of gourmet dining. So sit back, relax, and enjoy this delectable dish.