Make Soleto’s Polenta Croquettes at Home

If you read the BGG Weekender, you probably noticed our mention of downtown newbie restaurant Soleto yesterday.  What we didn't allude to, however, was their freaking make-us-cry-while-stuck-at-work happy hour, which starts at 3 p.m. and runs until 7 p.m.  Crispy Polenta Croquettes and White Peach Sangria?  Yes, please! 

And since we know that some of you work for people who don't understand the meaning of life (which is to drink a lot, and as early as possible, obviously), we've managed to procure the recipe for Crispy Polenta Croquettes from Soleto's chef so that you can go home later tonight and try to pretend that your life is good.  Happy Happy Hour! 

Crispy Polenta Croquettes

Croquettes

1 cup Water
1 cup full fat milk
1/2 cup polenta grains
1 stalk rosemary
2 tablespoons sea salt, fine
2 cup oyster mushrooms, chopped & sautéed
1/2 cup cheese grana padano grated
2 cups bread crumbs
1 QT frying oil
1 teaspoon whole spice black pepper

Steep rosemary in liquid and remove.  Cook polenta in traditional way.  Fold in mushrooms and cheese.  Spread on sheet pan and cool.  Shape into balls and bread.  Fry crispy, serve with warmed marina and white truffle fontina fonduta.

Fontina Fonduta

1 cup fontina cheese
1 cup cream
1 teaspoon spice fine sea salt
2 tablespoons white truffle oil

Combine all ingredients in blender and purée on high speed until smooth. Warm slightly and serve.

Serve with 2 cups marinara (chef's choice)