250 gr. of instant polenta flour
½ l. of milk
400 gr. “crescenza” cheese (sort of spreadable cheese)
5-6 leaves of sage
30 gr. of grated parmesan cheese
Oil , salt and pepper
Pour into a saucepan the milk, ½ l. of water and a pinch of salt. Add the washed sage leaves, and wait until it boils.
Then add the polenta flour, mixing well, and let it on the fire for 8-10 minutes
Remove polenta from the heat and add half of the "crescenza", a pinch of pepper and grated Parmesan cheese and stir vigorously until cheeses are completely melted. Add salt.
Pour the polenta on a plate covered with oven paper, and with the back of a spoon make rectangles of about 2 cm. thick. Wait until it is completely cold.
Once it is cold, cut the polenta into bars of the same size, pass them through the beaten eggs, allowing any excess to drip off, and immediately dip into the breadcrumbs. Put oil into a pan, and when it is hot enough fry the bars of polenta for 3-4 minutes , place them in a dish with absorbent paper and serve hot with the "crescenza" left. Sprinkle with some pepper.
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