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Ingredients
US|METRIC
4 SERVINGS
- 3 garlic cloves
- 4 anchovy fillets (chopped)
- 1/4 cup fresh lemon juice
- 1 Tbsp. Dijon mustard
- 1/2 cup olive oil
- salt
- freshly ground black pepper
- 1 tsp. olive oil
- 2 cups polenta (Basic, recipe follows)
- vegetable oil (for deep frying)
- 3 heads romaine lettuce (or2 large heads, halved lengthwise)
- 1/2 cup oil-packed sun-dried tomatoes (drained, cut into thin strips)
- 1/2 cup pine nuts (toasted)
- 1.5 oz. shaved Parmesan
- 3 cups water
- 1 tsp. salt
- 1 cup yellow cornmeal
- 2 Tbsp. unsalted butter
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