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PastaVegetableItalian
Fried Polenta
Helen Pitlick
11 minutes
Approximately 35 pieces
BeginnerServe with your favourite pasta sauce or as an accompaniment to grilled and roast meats.
Total Steps
3
Ingredients
6
Tools Needed
4
Related Article
http://shabscuisine.blogspot.com/2009/01/gulab-jamun.htmlIngredients
- 30 gram butter
- 1/4 cup vegetable oil
- 1 cup cornmeal
- 1 teaspoon crushed garlic
- 1 teaspoon salt
- 1 liter water
Instructions
1
Step 1
5-10 minutes
Bring water to a boil with salt and crushed garlic. Gradually sprinkle in cornmeal, stirring constantly until the mixture thickens. Reduce heat to low and stir constantly until very thick.
2
Step 2
1 hour
Spoon the mixture into a greased lamington tin and smooth evenly. Allow to cool.
3
Step 3
about 5 minutes
Turn the polenta out of the tin and cut into 4cm squares. Heat olive oil and butter in a pan and fry pieces on both sides until golden brown.
Tools & Equipment
Stovetop
Pan
Spoon
Lamington tin
Tags
PastaVegetableItalianMediterraneanEuropean