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Add a photoFried 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.
Source:About.com
Ingredients
- 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
Directions
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 4 servings | |
| Calories 404 | |
| Calories from Fat 346 | 86% |
| Total Fat 39.31g | 49% |
| Saturated Fat 25.16g | 101% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 794mg | 33% |
| Potassium 152mg | 4% |
| Total Carbs 1.34g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.3g | 0% |
| Protein 12.37g | 20% |
