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CROSTINI DI POLENTA AI FUNGHI

FRIED POLENTA CROUTONS
USE WHATEVER TOPPING YOU PREFER
​DELICIOUS!!

INGREDIENTS

DIFFICULTY: LOW          PREP. TIME: 30 MIN          COOKING TIME: 30 MIN          SERVINGS: 8          COST: LOW
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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

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FUNGHI TRIFOLATI RECIPE OR USE WHATEVER YOU PREFER AS A TOPPING

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...
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  • recipes
    • NEWS
    • Appetizers
    • First courses
    • Main courses
    • Side dishes
    • Desserts
    • Pizza recipes
    • Christmas recipes
    • Easter Recipes
    • Carnival recipes
  • About
  • Blog
  • VIDEO RECIPES