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INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 30 MIN COOKING TIME: 30 MIN SERVINGS: 8 COST: LOW
1 PACKAGE INSTANT POLENTA
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WATER AS NEEDED
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SALT
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FRYING OIL TO DEEP FRY
OR EXTRA VIRGIN OLIVE OIL FOR FRYING PAN |
FUNGHI TRIFOLATI RECIPE OR USE WHATEVER YOU PREFER AS A TOPPING
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RECIPE
FOLLOW THE DIRECTIONS ON THE POLENTA PACKAGE PLACING THE WATER TO BOIL, ADD THE SALT AND SLOWLY ADD THE POLENTA WHILE CONSTANTLY MIXING. DON'T COOK THE POLENTA TOO SOFT, IT WILL HAVE TO HARDEN.
OIL A BREAD OR LOAF PAN AND POOR THE POLENTA IN IT, COVER WITH PLASTIC WRAP AND SET A SIDE TO COOL.
WHEN THE POLENTA IS COOL AND HARDENED, TAKE IT OUT OF THE PAN AND CUT IT IN SLICES.
HEAT THE FRYING OIL IN A DEEP FRYER AND FRY THE POLENTA UNTIL IT STARTS TO BROWN OR ADD OLIVE OIL TO COAT A FRY PAN AND FRY THE SLICES OF POLENTA ON BOTH SIDES UNTIL BROWN.
DRAIN THE EXCES OIL PLACING THE POLENTA ON PAPER TOWELS.
TOP THE FRIED POLENTA WITH WHATEVER TOPPING YOU PREFER, FOR EXAMPLE:
SAUTEED MUSHROOMS, MEAT SAUCE, TOMATO SAUCE, SAUREED ONIONS, TUSCAN FEGATINI, SAUTEED ZUCCHINI, GORGONZOLA SAUCE...
OIL A BREAD OR LOAF PAN AND POOR THE POLENTA IN IT, COVER WITH PLASTIC WRAP AND SET A SIDE TO COOL.
WHEN THE POLENTA IS COOL AND HARDENED, TAKE IT OUT OF THE PAN AND CUT IT IN SLICES.
HEAT THE FRYING OIL IN A DEEP FRYER AND FRY THE POLENTA UNTIL IT STARTS TO BROWN OR ADD OLIVE OIL TO COAT A FRY PAN AND FRY THE SLICES OF POLENTA ON BOTH SIDES UNTIL BROWN.
DRAIN THE EXCES OIL PLACING THE POLENTA ON PAPER TOWELS.
TOP THE FRIED POLENTA WITH WHATEVER TOPPING YOU PREFER, FOR EXAMPLE:
SAUTEED MUSHROOMS, MEAT SAUCE, TOMATO SAUCE, SAUREED ONIONS, TUSCAN FEGATINI, SAUTEED ZUCCHINI, GORGONZOLA SAUCE...
