Fried polentine are delicious little squares of polenta, crispy on the outside and soft on the inside. Perfect to enjoy as an appetizer or a tasty snack. Their origin goes back to peasant tradition, when they were prepared to use up leftover polenta. Today they have become a much-loved dish throughout Italy.
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Dissolve the flour with a little cold water and pour it into the 1/2 liter of boiling water, stirring for 20 minutes
Add the milk to the polenta obtained and cook for another 10 minutes
Remove from the heat and mix in one egg at a time and the butter; put back on the heat and let it thicken but do not let it boil
Salt
Pour the polenta onto the table top, let it cool, cut out many discs with a glass and fry them in olive oil
Brown on both sides, drain and serve very hot
Pan
Wooden Spoon
Cutting Board
Store the fried polentine in an airtight container in the refrigerator for up to 2 days.
Fried polentine are a classic appetizer typical of Italian cuisine.
Italia
| Energy (kcal) | 170.84 |
| Carbohydrates (g) | 18.29 |
| of which Sugars (g) | 3.14 |
| Fat (g) | 8.48 |
| of which Saturates (g) | 4.33 |
| Protein (g) | 6.19 |
| Fiber (g) | 0.65 |
| Sale (g) | 0.06 |
