Step 1

Grease a baking dish or sheet pan roughly measuring 11x7 and set aside.

Step 2

In a large pan bring the stock, heavy cream and one cup of water to a boil.

Step 3

Gradually add the polenta while constanlty stirring/whisking so that it does not clump. Reduce the heat to low and continue to stir.*** Add a bit of the remaining one cup of water as needed to thin out the polenta.

Step 4

Once the polenta has thickened**** and become smooth (not visibly gritty) turn off the heat and fold in the butter and chives. Taste and season with salt and pepper as needed.

Step 5

Transfer the polenta to the greased baking dish and spread it evenly. Once completely cooled down cover with plastic and refrigerate for 2 hours to overnight to set.

Step 6

Cut the set polenta into desired shape. Pat dry with paper towel if needed. Over medium-high heat enough oil in a skillet to come up about 3/4 inches. Heat to 350 F and maintain the temperature. Fry the polenta cakes three pieces at a time for about 2-3 minutes per side, until golden and crispy on each side. Remove and drain over paper towel lined plate. (If desired keep warm in a pre-heated 200 F oven).

Step 7

Serve with roasted red pepper relish or warm marinara sauce.