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. NOTES : These crispy golden morsels are apopular starter during the winter in mountainous northern regions.
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|Serving Size: 1 Serving (79g)|
|Recipe Makes: 6|
|Calories from Fat: 52 (29%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 0mg||0 %|
|Sodium 120.5mg||4 %|
|Potassium 72.9mg||2 %|
|Total Carbohydrate 28.1g||8 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 26.4g|
|Protein 3.5g||5 %|
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Calories per serving: 179
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