Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 450 millilitres | Water; (3/4 pint) |
| 1 teaspoon | Salt |
| 140 grams | Polenta; (coarse cornmeal) |
| \N \N | ; (41/2oz) |
| 75 grams | Fine breadcrumbs; up to 125 (3-4oz) |
| \N \N | Oil for frying |
| \N \N | Salt and pepper |
1. Cut the Polenta into slices about 1cm (½ inch) thick, then cut into strips about 4cm (11/2 inches) wide. Cut the strips diagonally into lozenge shapes. Season the breadcrumbs with salt and pepper and use to coat the pieces.
2. Heat enough oil in a frying-pan to come 5cm (2 inches) up the sides of the oil is hot, add the polenta, necessary, and fry for 4-5 minutes until golden and crisp on the outside. Deep-fry in oil heated to 140øC for minutes. Remove from the pan and spoon, drain, on kitchen paper and serve immediately.
Converted by MC_Buster.
NOTES : These crispy golden morsels are apopular starter during the winter in mountainous northern regions.
Converted by MM_Buster v2.0l.