Update my dinner status, I'm making this tonight.
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3 chefs marked this as Try Soon
Servings: 6 servings
Total Time (median): 1 : 30 Active Time: 0 : 37
US/Metric: [convert to metric]
Ingredients
- 450 ml Water; (3/4 pint)
- 140 g Polenta; (coarse cornmeal)
- ; (41/2oz)
- 75 g Fine breadcrumbs; up to 125
- Salt and pepper
- 1 ts Salt
- Oil for frying
Preparation
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.
