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Makes 6 servings. Difficulty
Easy
Ingredients
1/2 cup macadamia nuts, unsalted 1/2 cup polenta 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 Tablespoon fresh Italian parsley, chopped 2 teaspoons fresh tarragon, chopped 8 oz. Gouda cheese, cut into 1/2 inch cubes 2 eggs, lightly beaten 1 Tablespoon milk 1/2 cup gf flour 2 Tablespoons canola oil
Directions
Place the macadamia nuts in a food processor and pulse until finely chopped. Add the polenta and chopped herbs and continue to pulse until the mixture is thoroughly blended. Season with 1/4 teaspoon of salt and 1/8 teaspoon freshly ground black pepper. Spread the nut and polenta mixture on a plate; set aside.
Combine the milk and eggs in a small bowl; set aside.
Spread the gf flour in a separate plate.
Dust each Gouda cube in the gf flour then dip them in the egg mixture. Roll the egg dipped Gouda in the polenta-nut mixture until it is nicely coated. Repeat with remaining cheese cubes.
Heat oil in a large non-stick skillet over medium high heat. When hot, in batches, add the polenta cheese cubes and fry until they are lightly browned on all sides, about 1 minute per side. Serve immediately.
Tips
You can make these up to the point of frying them ahead of time. Just cover them with plastic wrap and refrigerate for up to 6 hours before serving time.
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