Fried Polenta Cubes, Confit Garlic
Polenta set firm, cut into cubes and fried until every face is crisp, with confit garlic and micro herbs.
Setting polenta overnight is what makes this possible: warm polenta will not hold a cut edge and falls apart in the fryer. Cold and firm, it goes in as a cube and comes out with a shell, and the inside turns back to cream from the heat.
It is one ingredient in two states.
