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Stuffed Polenta Fritters Recipe

	Capedread / All my dishes 1 year, 2 months ago these delicious fritters come from the Jewish community of Italy and make a very filling meal or appetizer. don't use instant polenta as the fritters will fall apart on cooking, if the polenta is too thin the same and if it's too thick they will be ... More Prep:200m Cook:20m Servings:6	Capedread
	easy tasty snack appertiser

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Ingredients

1 ½ cups polenta

1 cup cold water

3 cups boiling water

2-3 tbsp tomato paste / puree

2 or 3 tbsp tomatoes, diced

2 tbsp chopped rosemary

2 or 3 tbsp grated parmesan cheese

130g, 4 1/2oz mozzarella, Gorgonzola or fontina cheese, finely chopped or grated

half veg. and half olive oil for deep frying

1-2 eggs, beaten

plain flour for a light coating

Directions

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

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Comments

misslizzi 1 year, 2 months ago said:
Wowie! This looks a little challenging for me, but sounds well worth the effort!

midgelet 1 year, 2 months ago said:
Love the recipe

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