Almond



INGREDIENTS:

4 cups water

2 cups polenta

1 & 1/2 teaspoons coarse salt

1/4 up Romano cheese, grated

4 tablespoons butter

1/4 cup Entner Stuart Strawberry Premium Syrup

2 tablespoons Entner Stuart Almond Premium Syrup

DIRECTIONS:

1. To make polenta: Heat water to boiling. Add polenta
and stir to combine with water. Cook, stirring, until
thick, approximately 10 to 15 minutes. Add cheese and
salt. Stir to combine and remove from heat. Put polenta
into buttered bread pans and refrigerate.

2. To fry the polenta: Unmold polenta from the bread pans
and slice. Melt butter in a cast iron skillet. Add both
syrups and whisk to combine. Cook over medium heat until
butter syrup mixture thickens slightly. Add slices of
polenta. Cook on each side for 5 minutes or until slightly
browned and well coated with butter and syrup. 



Almond