Fried polenta is a great treat, a snacking food of the sort one can go to a friggitoria and buy a cone of -- the frier takes a sheet of yellow butcher's paper, rolls it into a cone, and fills it with squares of polenta. But polenta is also a nice accompaniment to other fried foods at table, and is a perfect base for toppings of various kinds, at which point the squares become crostini, and are excellent antipasti or party foods. Here they're topped with Gorgonzola.
- 12 1 1/2 by 3-inch finger-thick slices firm polenta (a store-bought polenta brick will be fine)
- 1/2 pound Gorgonzola, ideally the sharper variety
- 1/2 cup unsalted butter
- Oil for frying
- Heat the oil in a large pot and fry the polenta slices a few at a time until golden and quite crunchy.
- Drain them well on absorbent paper.
- While the polenta is frying, beat the butter and Gorgonzola together until the mixture is creamy and homogenous.
- Spread the fried slices with the Gorgonzola mixture, drain the oil from the pot, and arrange the slices of polenta in the pot.
- Return the pot to the fire, reducing the flame to a minimum, cover, and heat until the topping has begun to melt. Serve at once.
|Amount Per Serving||%DV|
|Serving Size 85g|
|Recipe makes 4 servings|
|Calories from Fat 346||86%|
|Total Fat 39.31g||49%|
|Saturated Fat 25.16g||101%|
|Trans Fat 0.0g|
|Total Carbs 1.34g||0%|
|Dietary Fiber 0.0g||0%|