Serves 4
2 tablespoons unsalted butter
2 cups chicken broth
1/2 cup plus 2 tablespoons yellow cornmeal (polenta)
1 teaspoon fresh rosemary, chopped
6 tablespoons grated cheddar or Gruyère cheese
salt and pepper to taste
1/4 cup vegetable oil
2 cans deviled ham (2 ounces each)
In a saucepan, combine butter and broth. Bring to a simmer over low heat. Slowly add cornmeal, whisking constantly until thick, about 5 minutes. Remove from heat. Stir in rosemary and half of cheese. Add salt and pepper to taste. Spread warm polenta in a large, buttered circular baking sheet. When cool, cut polenta into 8 rounds with 3-inch cookie cutter. Place rounds on a lightly buttered baking sheet. Spread rounds with deviled ham. Sprinkle with remaining cheese.
Oysters
1/2 cup cornmeal
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup vegetable oil
1 pint oysters, shucked and drained
Add salt and pepper to cornmeal. Dredge oysters in mixture. Heat oil in skillet, and fry oysters until nicely browned. Place oysters on polenta rounds. Heat in 400-degree oven for 10 minutes. Turn on broiler and brown.
