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
Difficulty Medium
60 Min
Aperitif
Portions
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.
