Polenta Fritti (v) Recipe

Time45m

Serves4

crispy asiago polenta bites | black truffle honey | grana padano | fresh thyme

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Ingredients

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1
Cook the Polenta
In a large saucepan, bring 4 cups of water to a boil. Add 1 tsp of salt. Gradually whisk in 1 cup of coarse cornmeal, reducing heat to low.
2
Stir and Thicken
Cook the polenta, stirring frequently, for about 15-20 minutes until it thickens and pulls away from the sides of the pan.
3
Add Cheese and Seasoning
Remove from heat and stir in 1 cup of grated asiago cheese, 1 tsp of black pepper, and 1 tbs of chopped fresh thyme until fully combined.
4
Set the Polenta
Spread the polenta mixture into a greased 9x13 inch baking dish, smoothing the top. Refrigerate for at least 2 hours to firm up.

5
Cut the Polenta
Once the polenta is set, cut it into bite-sized squares or rectangles.
6
Heat the Oil
In a deep skillet or pot, heat 2 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C).
7
Fry the Polenta Bites
Carefully add the polenta pieces to the hot oil in batches. Fry until golden brown and crispy, about 3-4 minutes per side.
8
Drain
Remove the fritti from the oil and place them on a paper towel-lined plate to drain excess oil.

9
Plate the Dish
Serve the crispy polenta bites warm. Drizzle with black truffle honey and sprinkle with 0.5 cup of grated grana padano cheese.
10
Garnish
Garnish with additional fresh thyme if desired.