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Ingredients

How to make it

  • In a large pan combine the polenta with the cold water, stir,
  • add 3 cups boiling water and cook stirring constantly for about 30min.
  • until mix is thick and no longer grainy
  • season
  • pour mix into greased baking dish, forming a layer ½inch thick
  • lightly cover, and cool
  • chill
  • divide into squares, I like to cut mine into triangles or you can make rounds
  • combine the tomato puree with the diced tomato
  • spread a little of the tomato mix onto the soft side of the polenta shapes
  • sprinkle with rosemary
  • sprinkle with the cheeses
  • top with another polenta shape, again soft side against the filling
  • press edges together to seal
  • fill the remaining polenta shapes in the same way
  • heat oil in wide pan to a depth of 2 inches until hot enough to brown a cube of bread in 30 seconds
  • dip fritters into egg mix, coat with flour and gently lower into the oil and fry for 4-5 min, turning once
  • drain on kitchen towel
  • serve warm with a light salad

Reviews & Comments 2

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    " It was excellent "
    midgelet ate it and said...
    love the recipe
    Was this review helpful? Yes Flag
    " It was excellent "
    misslizzi ate it and said...
    Wowie! This looks a little challenging for me, but sounds well worth the effort!
    Was this review helpful? Yes Flag

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