Tasty fried polenta sticks with Parmigiano Reggiano in the mixture and on top, scented with fresh thyme. Crispy outside and soft inside, perfect as an appetizer, finger food, or accompaniment for aperitifs. To be served with spicy tomato sauce!
Bring the water to a boil, salt it, and gradually pour in the cornmeal, 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 (refrigerate to speed up the process).
Cut the cold polenta into regular sticks.
Heat plenty of seed oil and fry the sticks until golden and crispy.
Drain on absorbent paper, sprinkle with the remaining Parmigiano and fresh thyme leaves.
Serve hot with spicy 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 restore 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 |
