Lobster and Wild Mushroom Polenta Balls

Source / Author: Hearst Communications, Inc. (Website)

Ingredients:

• 1 cup ready-to-use wild mushroom polenta
• 2 tablespoons grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• 4 ounces cooked lobster meat, crabmeat, or shrimp, cut in 12 pieces
• 1 cup packaged unseasoned bread crumbs
• 1 quart vegetable oil for deep-fat frying

Instructions:

1. In medium-size bowl, break polenta into fine crumbs; stir in Parmesan, 2 tablespoons warm water, and salt and pepper.
2. Oil hands well; using about 1 1/2 tablespoons polenta, form into cup-shape. Place one piece lobster in center, and roll into ball to cover lobster.
3. Roll each ball into bread crumbs to coat well.
4. In heavy 3-quart saucepan, heat oil to 365 degrees F. Fry polenta balls 1 to 2 minutes until golden brown. Drain on paper towels and serve warm.