The fried or Emcrostini di polenta/EM is an exquisite and simple Italian dish made with cornmeal. Although corn is of American origin, in Italy and other countries in Europe they have adapted it to prepare dishes adjusted to the characteristic tastes of the contine Main dishes to enjoy vegan snacks if you replace the butter with vegan butter or oil. In recipes, we bring you this version, perfect for spreading with a delicious homemade sauce, dip or grated cheese of your preference. Keep reading and discover how to do fried polenta!
| 🚻 2 Diners | 🕘 30m | 🍵 Low Disturbance | 🤯 |
| Ingredients to make fried polenta: |
| 250 grams of pocent 1 liter of water 25 grams of butter oil 1 branch of romero sal to taste 1 handful of nutmeg pimienta to taste |
| ADDITIONAL CHARACTERISTICS: Cheap cost |
Ingredients to make fried polenta:
1. In a pot over medium heat, heat the water with butter and condiments, mix very well and stir until it boils.
2. When it starts boiling, gradually add the polenta in the form of rain, always stirring with a wooden spoon. Finally add the sprig of Romero. After about 5 minutes a thick mixture will begin to form, turn off the fire, remove the rosemary and let stand covered for a few minutes.
3. Paint a glass tray with oil or butter, pour the pool even in the mold and crush it with a palette until it is approximately 1 centimeter thickness. If you are not very hot, you can help you with your fingers. You must let it stand until it cools and you will see that it solidifies a bit.
4. dismantle the polenta and cut it into not very thin strips, approximately one finger thick. Heat a splash of oil in a pan to brown polenta pieces.
5. Dora each side of the pieces over medium-high heat so that they are crispy on the outside and soft inside. It serves the poison immediately with a little Parmesan cheese.
Trick: You can also fry them totally in oil and you will get the same result.
