| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sainsbury3, Sainsbury’s |
6 |
servings |
INGREDIENTS
| 450 |
ml |
Water; (3/4 pint) |
| 1 |
ts |
Salt |
| 140 |
g |
Polenta; (coarse cornmeal) |
|
|
; (41/2oz) |
| 75 |
g |
Fine breadcrumbs; up to 125 (3-4oz) |
|
|
Oil for frying |
|
|
Salt and pepper |
INSTRUCTIONS
1. 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.
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 140 °C 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.
A Message from our Provider:
“Hell! . . . I’d forgotten about that!”