Polenta Fritters

Name: Polenta Fritters (Fritelle di Polenta)
Yield: Serves 6
Cuisine: Italy
Ingredients: 1 small onion, finely chopped; 1½ kg/3½ lb plum tomatoes, roughly chopped; fresh breadcrumbs made from day-old bread or Japanese breadcrumbs; olive oil (sufficient for deep-frying); pinch of sugar; 1 bay leaf; pinch of thyme; salt and freshly ground black pepper; 1 tablespoon olive oil; 350 g/12 oz polenta flour; 1 litre/1¾ pt milk, plus 1 ladle; 1 beaten egg; 300 g/10 oz Fontina cheese; 24 slices Parma ham, cut in half; 100 g/3½ oz finely chopped Parma ham (use scraps)

Fritelle di Polenta

Preparation info

Serves
6

Difficulty
Medium

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

Ingredients

Fritters

350 g/12 oz polenta flour
1 litre/1¾

Europe
Italy
Marche
Mediterranean

Method

To make the sauce

In a frying pan, heat the olive oil and add the onion, the scraps of Parma ham, thyme and bay leaf. Add the tomatoes, season with salt and freshly ground black pepper and a pinch of sugar.

Leave to cook for half an hour, stirring from time to time. Pass the mixture through a sieve and check seasoning.