Makes 6 servings. Difficulty
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
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.
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.