Yield: 6 servings
|450 millilitres||Water; (3/4 pint)|
|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.