Crispy Polenta with Caviar and Crème Fraiche
Author: Liz Bokisch
Prep time:
Cook time:
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Ingredients
- 1 Polenta Log (packaged)
- 1 jar black Caviar (drained)
- Crème Fraiche (or sour cream)
- Chives (chopped for garnish)
- Olive oil
Instructions
- Cut Polenta into rounds (about ¼ inch thick)
- Pat rounds dry with paper towels before frying to help ease spattering
- Fry polenta rounds in olive oil until slightly brown and crispy; let drain on paper towels.
- Cut the polenta rounds into halves
- Top with a dollop of crème fraiche & caviar.
- Garnish with chopped chives
Welcome to Liz’s Kitchen
Liz Bokisch is co-owner along with her husband, Markus Bokisch, of Bokisch Vineyards.
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