Instructions
- Bring Chicken broth, Salt, and Black pepper to a boil in a medium saucepan.
- Slowly whisk in Polenta, reducing heat to low and stirring constantly for 30-40 minutes, or until the polenta is very thick and pulls away from the sides of the pan.
- Remove from heat and stir in Parmesan cheese, Butter, Rosemary, and Garlic until melted and well combined.
- Pour the polenta into a lightly greased 8x8 inch baking dish and spread evenly. Let cool completely, then refrigerate for at least 2 hours, or preferably overnight.
- Cut the chilled polenta into 12 equal-sized squares or rectangles.
- Set up a breading station with three shallow dishes: one with Flour, one with beaten Eggs, and one with Panko bread crumbs.
- Dredge each polenta square in Flour, then dip in Egg, and finally coat thoroughly with Panko bread crumbs.
- Heat about 1 inch of Olive oil in a large skillet over medium-high heat.
- Carefully fry the croquettes in batches for 2-3 minutes per side, or until golden brown and crispy.
- Remove the croquettes from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve immediately.
