Instructions: Prepare the polenta as instructed. Pour the hot polenta into a well-greased 9 x 5-inch loaf pan. Cover and refrigerate overnight. Slice the polenta 3/8-inch thick and fry in a nonstick frying pan using a little olive oil.

Be careful when turning the polenta as it can be very tender. Serve with a drizzle of Lemon Olive Oil and garnish with parsley.

*Lemon Olive Oil

6 large lemons, the ripest you can find
4 cups extra virgin olive oil

Peel the lemons, using a potato peeler, making sure that you do not remove any of the white pith. This should yield about 1 cup of lemon peel. Save the peeled lemons for juice in other dishes. Place the peel in a mortar along with 1/4 cup extra virgin olive oil. With the pestle, pound and rub the peel and oil together for 1 minute. Remove to a 2-quart glass jar or sealed plastic container and add 3 3/4 cups additional extra virgin olive oil. Allow to marinate 4 days at room temp. Strain the oil and discard the peel.

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