Polenta fritta (fried polenta)

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.

Similar recipes