Polenta Fritters, Lodi Style
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- liter milk
- g yellow (maize) flour
- Gruyere cheese
- eggs
- breadcrumbs
- lard or oil
Instructions
- Cook a polenta from milk and maize flour, salt it, and spread it a scant half-finger thick to cool.
- Cut disks (cutter from N. 182) and sandwich a thin slice of Gruyere between pairs.
- Coat in beaten egg and breadcrumbs and fry in lard or oil; serve hot with a roast.