with Horseradish Dressing and Polenta Croutons
2 egg yolks
4-5 cloves garlic
Juice of 1 lemon
1/4 tsp salt
1/2 tsp black pepper
2 Tbs prepared horseradish
1 Tbs Dijon mustard
1/4 cup hot water
2 cups canola oil
Put all ingredients up to water in food processor.
With machine running pour in hot water and run for 30 seconds.
Then slowly drizzle in oil until a loose mayo consistency is reached.
If you have a favorite polenta recipe-use it.
Our ratio is 3 cups of water for every cup of polenta,
cooked over low heat until thick and then adding
5 ounces of cream and 3 ounces Asiago cheese for every cup of polenta.
Season to taste with salt and white pepper.
Pour into a baking sheet lined with parchment paper
and cool in refrigerator until firm.
Preheat oven to 500 degrees. Coat a cookie sheet lightly with oil
and place in hot oven. While pan is heating cut the firm polenta
into 1/2 inch cubes. When oil is very hot remove cookie sheet
from oven and place cut croutons on it.
Return immediately to the oven and cook until golden brown,
approximately 25 minutes.