POLENTA FRITTA BERGAMOT Recipe
fried polenta, truffle sea salt, paprika aioli
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Ingredients
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Polenta and Aioli
Method
Preparation and Cooking
Prepare the Polenta
In a large pot, bring 4 cups of water to a boil. Gradually whisk in 1 cup of polenta, stirring continuously to prevent lumps. Reduce heat to low and cook for about 15-20 minutes, stirring frequently until thickened.
Add Seasonings
Once the polenta is thick, remove from heat and stir in 1 tsp of truffle sea salt. Pour the polenta into a greased baking dish and spread it out evenly. Let it cool to room temperature, then refrigerate for at least 1 hour or until firm.
Make the Paprika Aioli
In a mixing bowl, combine 1 cup of mayonnaise, 1 tsp of garlic powder, and 1 tsp of smoked paprika. Mix well and set aside in the refrigerator.
Fry the Polenta
Once the polenta is firm, cut it into desired shapes (squares or sticks). Heat 2 cups of vegetable oil in a deep skillet over medium heat. Fry the polenta pieces until golden brown and crisp on all sides, about 3-4 minutes. Remove and drain on paper towels.
Serve
Serve the fried polenta hot with the paprika aioli on the side for dipping. Garnish with fresh parsley.
