Crab Polenta

Ingredients

• 1 cup asiago cheese 
• 0.3 cup butter 
• 12 ounce crab meat drained canned
• 2 cups chicken broth 
• 0.5 cup flour all-purpose
• 26 servings horseradish cream 
• 2 tablespoons old bay seasoning 
• 2 cups whipping cream 
• 1 cup cornmeal yellow

Equipment

• frying pan
• sauce pan
• whisk

Directions

1. Bring first 3 ingredients to a boil in a saucepan over medium-high heat. Gradually whisk in cornmeal and flour; cook mixture, whisking constantly, 10 to 12 minutes.
2. Remove from heat, and stir in crabmeat and Asiago cheese.
3. Pour mixture into a greased 9-inch loafpan, and chill 8 hours.
4. Unmold and cut polenta into 1/2-inch slices.
5. Cut each slice into 2 triangles.
6. Melt 2 tablespoons butter in a large skillet over medium-high heat; cook half of polenta triangles in melted butter until lightly browned, turning triangles once. Repeat procedure with remaining 2 tablespoons butter and polenta triangles.
7. Serve polenta with Horseradish Cream.
8. *Note: Mild Cheddar or Edam cheese may be substituted.