Polenta and taleggio fried toasts
- 1/2 package of Polenta Valsugana Express Yellow
- 200 g of taleggio
- 2 eggs
- breadcrumbs to taste
- flour to taste
- frying oil
Put a pot of water to boil and add salt. Once the water starts boiling, slowly add the maize flour and mix well. With a wooden spoon, always stir in the same direction while the water is boiling. Cook for 8 minutes.
Cover a rectangular baking tin with oven paper and pour in the polenta. Spread it out with a spoon to a thin layer and let it cool.
When the polenta is cold, cut out some squares.
Slice the taleggio into thin strips. Dip the knife in warm water between slices to make even, clean cuts.
Place a slice of taleggio on one half and fold the other half over.
Toss the sandwiches in the flour, then in the egg mixture (beaten eggs, salt and pepper) and lastly in the breadcrumbs.
Fry the polenta in boiling oil until they brown. Drain and dry on kitchen paper.
Cut the sandwiches into triangles and serve hot.