Polenta Fritta (fried Polenta)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sainsbury3 | 6 | Servings | ||
INGREDIENTS
| 450 | Water, 3/4 pint | |
| 1 | t | Salt |
| 140 | g | Polenta, coarse cornmeal |
| 41/2oz | ||
| 75 | g | Fine breadcrumbs, up to 125 |
| 3-4oz | ||
| Oil for frying | ||
| Salt and pepper |
INSTRUCTIONS
Cut the Polenta into slices about 1cm (1/2 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. 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 140 øC 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 49
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 479.1mg
Potassium: 24.6mg
Carbohydrates: 9g
Fiber: <1g
Sugar: <1g
Protein: 1.7g