Polenta and taleggio fried toasts

Difficulty Medium

60 Min

Aperitif

Portions

Ingredients

  • 1/2 package of Polenta Valsugana Express Yellow
  • 200 g of taleggio
  • 2 eggs
  • breadcrumbs to taste
  • flour to taste
  • frying oil

Ingredients

  • 1/2 package of Polenta Valsugana Express Yellow
  • 200 g of taleggio
  • 2 eggs
  • breadcrumbs to taste
  • flour to taste
  • frying oil

Preparation

1

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.

2

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.

3

When the polenta is cold, cut out some squares.

4

Slice the taleggio into thin strips. Dip the knife in warm water between slices to make even, clean cuts.

5

Place a slice of taleggio on one half and fold the other half over.

6

Toss the sandwiches in the flour, then in the egg mixture (beaten eggs, salt and pepper) and lastly in the breadcrumbs.

7

Fry the polenta in boiling oil until they brown. Drain and dry on kitchen paper.

8

Cut the sandwiches into triangles and serve hot.