Easy
4 people
45 min
Ingredients
500 g instant polenta cornmeal
100 g grated Grana Padano
2 eggs
50 g flour
50 g breadcrumbs
vegetable oil for frying
salt & pepper
Preparation
Prepare the polenta as indicated on the packet; when cooked, immediately transfer to a greased baking sheet, level with a spoon and allow to cool. Cut the cold polenta into cubes measuring 4-5 centimetres and dip first in flour, then in beaten egg and finally in breadcrumbs mixed with grated Grana Padano.
Fry the cubes in plenty of vegetable oil and drain on paper towels. Serve the fried polenta hot, sprinkled with salt and pepper.
Ingredients
3 cl sparkling white wine,
3 cl Campari bitter,
3 cl red vermouth,
half orange slice.
Preparation
Put ice in a glass, add the Campari bitter, red vermouth and sparkling white wine. Stir and garnish with a half orange slice, serve.
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