172. Frittelle di Polenta alla Lodigiana

Polenta Fritters Lodi Style

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

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Ingredients

  • ½ liter (about ½ a quart) of milk
  • 100 grams (about 3-½ ounces</

Method

Prepare a polenta, and before removing it from the fire, salt to taste. Pour out on a pastry board while still hot, and with a table knife dipped in water spread it out to the thickness of barely half a finger. When it has cooled off, use the sample disk described in recipe 182, or a similar one, to cut the dough into as many disks as you can, which shoul