Fried polenta is a delicious square of polenta that is crispy on the outside and soft on the inside. Perfect to enjoy as an appetizer or a tasty snack. Its origin dates back to peasant traditions when it was made to use up leftover polenta. Today, it has become a beloved dish throughout Italy.
Dissolve the flour with a bit of cold water and pour it into 1/2 liter of boiling water while stirring for 20 minutes
Add the milk to the obtained polenta and cook for another 10 minutes
Remove from heat and mix in one egg at a time and the butter; place back on heat and let it thicken but do not boil
Salt
Turn the polenta onto the table to cool, cut out discs with a glass and fry them in olive oil
Golden brown on both sides, drain and serve hot
Pan
Wooden Spoon
Cutting Board
Store fried polenta in an airtight container in the refrigerator for a maximum of 2 days.
Fried polenta is a classic appetizer typical of Italian cuisine.
Italy
| Energy (kcal) | 170.84 |
| Carbohydrates (g) | 18.29 |
| of which Sugars (g) | 3.14 |
| Fat (g) | 8.48 |
| of which Saturates (g) | 4.33 |
| Protein (g) | 6.19 |
| Fiber (g) | 0.65 |
| Sale (g) | 0.06 |
