Crisp wedges of polenta make an attractive addition to a meal.
Polenta is an Italian staple dish 6wsisth its roots in Roman times. The name comes from the Latin word pulmentum, which was a nourishing porridge made from various grains and legumes, such as lentils. The most common grain used was barley, until the discovery of the New World made corn available. Corn's bright, sunny color and naturally sweet flavor made polenta both tastier and more attractive. Polenta can be served warm as soon as it is made, or cooled, sliced and fried to a crisp, golden surface.
Instructions
1. Place the cooled polenta on a cutting board. Cut it into wedges or other shapes with a thread, or a thin-bladed knife.
2. Dredge the flat sides of the polenta lightly in flour to make a crisper surface and prevent sticking.
3. Heat a heavy-bottomed skillet over medium-high heat. Polenta tends to stick, so a nonstick pan is best if you have one.
4. Pour vegetable oil into the pan, or use 2 tbsp.of butter. As soon as the butter stops foaming, or when the oil is shimmering in the pan, place pieces of polenta carefully into the skillet. Fry the polenta in batches, rather than crowding the pan.
5. Fry until golden and crispy, usually three or four minutes. Turn and crisp the other side for the same length of time. Repeat until all the polenta has been prepared.
6. Serve the polenta immediately while hot and crisp. It can be kept warm for some time, but the moisture in the polenta will soften the crisp surface.
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