How to make it

  • Heat oven to 375-degrees-F.
  • In a large bowl, whisk together polenta, flour and salt.
  • Whisk in milk, oil and egg.
  • Stir in corn to combine.
  • Heat 1/4-inch oil in a large skillet over medium-high heat until very hot but not smoking.
  • In batches, add corn batter by the heaping tablespoonsful and cook, turning fritters until golden, 1 to 2 minutes per side; drain on paper towels.
  • In an ovenproof dish, layer corn cakes with mozzarella; bake until cheese is softened and cakes are warmed through, about 10 minutes.
  • Meanwhile, in a small saucepan, heat butter and chopped anchovies until butter is melted; remove from heat.
  • Remove corn cakes and cheese from the oven, drizzle with anchovy butter and garnish with anchovy fillets.
  • Serve warm.

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