Deep-Fried Freeze-Dried Polenta

In a food processor, pulse the corn until a powder forms. Transfer to a bowl.

In a medium saucepan, bring the milk to a boil. Whisk in the corn powder and salt and simmer over moderate heat, whisking occasionally, until thickened, about 3 minutes. Scrape the polenta into an 8-by-4-inch loaf pan lined with plastic wrap and spread in an even layer. Refrigerate for 6 to 8 hours.

In a large, heavy saucepan, heat 2 inches of oil until it reaches 375° on a candy thermometer. Unmold the polenta and discard the plastic wrap. Cut the polenta into eight 1-inch-thick squares or rectangles. Working in batches, fry the polenta, turning once, just until golden, 30 seconds to 1 minute. Drain on paper towels.