Recipe - Polenta Fritta (Fried Polenta)

450 ml Water; (Three fourths pint)
1 teaspoon Salt
140 g Polenta; (coarse cornmeal)
; (41/2oz)
75 g Fine breadcrumbs; up to 125
(34oz)
Oil for frying
Salt and pepper

1. Cut the Polenta into slices about 1cm (One half inch) thick, then cut into
strips about 4cm (1One half 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 fryingpan to come 5cm (2 inches) up the sides of
the oil is hot, add the polenta, necessary, and fry for 45 minutes until
golden and crisp on the outside. Deepfry 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.