These crispy polenta square are perfect as an starter or entrée or equally delicious without the pasatta and served as a side with a main meal.
Ingredients:
4 cups water
1 1/2 cups Polenta
1 Tablespoon salt
1/2 Cup Grated parmesan cheese
1 Egg beaten
1/4 Cup season flour (plain flour with salt and pepper)
1/2 Cup panko breadcrumbs (or any breadcrumbs you like)
1/2C pasatta (Italian tomato sauce)
Extra parmesan cheese and basil leaves to serve
4 cups water
1 1/2 cups Polenta
1 Tablespoon salt
1/2 Cup Grated parmesan cheese
1 Egg beaten
1/4 Cup season flour (plain flour with salt and pepper)
1/2 Cup panko breadcrumbs (or any breadcrumbs you like)
1/2C pasatta (Italian tomato sauce)
Extra parmesan cheese and basil leaves to serve
Method:
Line a square or rectangle baking tin with glad wrap letting the glad wrap overhang over the edges.
Bring water and salt to the boil then reduce to a gentle heat. Add polenta and salt slowly, stirring constantly for around 1.-15mins until polenta is cooked and smooth. Stir in parmesan cheese and season well with salt and pepper if needed.
Fill the lined baking tray with cooked polenta and spread giving a nice smooth surface , fold over edges of glad wrap and leave to cool ( I put in fridge to cool quicker)
Once cool cut polenta into squares. Place a square into flour mixture, dip into beaten egg and then cover with breadcrumbs. Continue the process until all the squares are breadcrumbed.
Heat a deep fryer until hot (to test this place a piece of bread into the oil if it bubbles its hot enough) and deep fry the polenta squares until golden and crispy. Drain on kitchen paper.
To serve, place a layer of cold pasatta on the bottom of the dish, layer with a polenta square and top with extra parmesan cheese and basil leaves.
Note: when breadcrumbing make sure polenta is completely covered before transferring to the next mixture.
Line a square or rectangle baking tin with glad wrap letting the glad wrap overhang over the edges.
Bring water and salt to the boil then reduce to a gentle heat. Add polenta and salt slowly, stirring constantly for around 1.-15mins until polenta is cooked and smooth. Stir in parmesan cheese and season well with salt and pepper if needed.
Fill the lined baking tray with cooked polenta and spread giving a nice smooth surface , fold over edges of glad wrap and leave to cool ( I put in fridge to cool quicker)
Once cool cut polenta into squares. Place a square into flour mixture, dip into beaten egg and then cover with breadcrumbs. Continue the process until all the squares are breadcrumbed.
Heat a deep fryer until hot (to test this place a piece of bread into the oil if it bubbles its hot enough) and deep fry the polenta squares until golden and crispy. Drain on kitchen paper.
To serve, place a layer of cold pasatta on the bottom of the dish, layer with a polenta square and top with extra parmesan cheese and basil leaves.
Note: when breadcrumbing make sure polenta is completely covered before transferring to the next mixture.
RSS Feed
