Fried Polenta
A taste of Italian tradition right at home—try something new! Here's a recipe for a dish that's enormously popular in Italy. You can serve it however you like: as a simple, filling breakfast, as a side for your main course, and so on.
Namira
Recipe author
Fried Polenta
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 %
6 g
Fats 13 %
7 g
Carbohydrates 77 %
43 g
259 kcal
GI:
5
/
0
/
95
Cooking method
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- First, let's make the polenta. In a saucepan, combine the milk with water and bring it to a boil. Add a little salt to the mixture. Then carefully pour in the cornmeal. Stir so no lumps form, and cook over low heat for about 10–15 minutes. The polenta should turn out thick and creamy. Pour the cooked polenta onto a plate and let it cool. Cut the cooled polenta into thin triangular pieces. On a separate plate, spread out the wheat flour and season it with salt and pepper. Dredge each piece of polenta in the flour on all sides. Heat the butter in a skillet and fry the polenta on both sides until golden and crisp. If you like, set the fried polenta on paper towels to blot off excess oil. And that's it—the fried polenta is ready. It's best served hot.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Corn groats - 337 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
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