Stuffed Polenta Fritters
From capedread 15 years agoIngredients
- 1 ½ cups polenta shopping list
- 1 cup cold water shopping list
- 3 cups boiling water shopping list
- 2-3 tbsp tomato paste / puree shopping list
- 2 or 3 tbsp tomatoes, diced shopping list
- 2 tbsp chopped rosemary shopping list
- 2 or 3 tbsp grated parmesan cheese shopping list
- 130g, 4 1/2oz mozzarella, gorgonzola or Fontina cheese, finely chopped or grated shopping list
- half veg. and half olive oil for deep frying shopping list
- 1-2 eggs, beaten shopping list
- plain flour for a light coating shopping list
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
People Who Like This Dish 3
- midgelet Whereabouts, Unknown
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