Fried polenta canes recipe

An easy, economical and best recipe: exquisite. The Caribbean fried corn and coconut are creative fried polenths with a touch of fresh and aromatic coconut. In addition, we will accompany with a fresh salad made with fruit, parsley and coriander that will make the contrast of flavors perfect. Dare and follow the step by step of this vegan recipe.

Ingredients to make fried polenths:

1. To make the polenta, the first step is to heat the water with a little salt and when the boil breaks add the semolina and coconut. Let it cook everything together, while stirring, about 3 minutes until you get a soft dough that lets you see the bottom of the saucepan.

Trick: Avoid using a very fine semolina so that the polent

2. Dump the polenta mixture in a container, previously greased with oil, rectangular and smooth the surface with a wet spoon or spatula. Let cool until it sets from one day to another or at least about 4 hours.

3. When it is cold and compact, unmold the polenta and cut rectangular pieces in the form of canes or squares.

4. To make the garrison salad, chop the papaya and reserve the seeds to decorate, if you do not get this fruit you can replace it with pear. Finely chop the onion and paprika and mix everything with the rest of the ingredients.

5. Apart, fry the polenta sticks in hot sunflower oil until they are brown and crispy. Watch that the oil temperature is medium-high to prevent the canes from burning before they are golden and tender. Eliminate excess oil with absorbent paper.

6. Serve the Caribbean fried corn and coconut accompanying with the salad and enjoy either as the main dish or as an appetizer. Polenta fried sticks with coconut are a delight and if you like this type of fried frying you can also try the Tofu with tomato. Do not forget to visit Target = _blank re = NOFOLW class = outboundcocin with green light, the place where you will find my vegan, vegetarian and always delicious recipes.