crispy polenta

Not sure if we allready have this recipe, but here it is. Used it on lamb dish"s, its nice. The recipe makes squares that can be breaded and fried for a crispy outside and creamy interior if you use a little cheese. Also, pouring it into a pan that will make squares possible. Grease and parchmant! 5 cups chicken stock. 6 cups water. 1 garlic mince. 3 cups polenta, white if possible. 12 TB butter(3/4cup) Marscapone. Chive. Season. Bring stock to boil with water and garlic. Reduce to simmer and wisk in polenta. Cook 45 minutes then fold in butter, cheese, chive, salt and pepper. Fold into a hotel pan of desired thickness. Let cool. Once cooled, pop out of pan and cut into desired shapes. Bread with seasoned flour and fry at 350 degree's for 6 minutes until golden brown and crispy. Season salt. Stack, layer, etc.