Tantalizing fried polenta sticks with Parmigiano Reggiano in the dough and on top, scented with fresh thyme. Crunchy on the outside and soft on the inside, perfect as an appetizer, finger food, or accompaniment for aperitifs. Serve with spiced tomato sauce!
Bring the water to a boil, add salt, and pour in the cornmeal gradually, stirring with a whisk to avoid lumps.
Cook the polenta, stirring often, for about 40 minutes over low heat.
At the end of cooking, add 60 g of grated Parmigiano Reggiano, black pepper, and chopped thyme.
Pour the polenta into a rectangular mold and let it cool completely (even in the fridge to speed up).
Cut the cold polenta into regular sticks.
Heat plenty of seed oil and fry the sticks until crispy golden brown.
Drain on absorbent paper, sprinkle with the remaining Parmigiano and fresh thyme leaves.
Serve hot with spiced tomato sauce on the side.
They can be stored in the refrigerator for up to 2 days, reheating them in the oven or air fryer to regain crispiness. Do not freeze.
Italia, Toscana
| Energy (kcal) | 314.39 |
| Carbohydrates (g) | 9.8 |
| of which Sugars (g) | 0.24 |
| Fat (g) | 29.45 |
| of which Saturates (g) | 5.34 |
| Protein (g) | 2.95 |
| Fiber (g) | 0.44 |
| Sale (g) | 0.2 |
