Cheesy Polenta Fritters

This recipe is another that I was eager to try from Artusi’s cookbook. I don’t know if I’ve got it exactly as described in the book yet but it’s a delicious late night munchie as much as a great idea for an appetiser. The recipe is as simple as a slice of cheese between 2 discs of polenta, dipped in crumbs and fried. This is a good appetiser to have up your sleeve as it is very easy to make gluten free – instead of using bread crumbs, either use dry polenta or a gluten free bread crumb,  I use one called corn crispy crumbs that I actually prefer to regular bread crumbs. Or you can leave it un-crumbed and just fry the polenta directly which also works well.

  • 1 1/2 cups water
  • 1 cup milk
  • 1/2 cup polenta
  • 1 tbsp grated parmesan
  • about 100g gruyere or other tasty swiss cheese, sliced
  • 1 egg
  • 1/2 cup bread crumbs

To make the polenta mix milk, water, polenta and parmesan in a large microwave save container – I use a ceramic casserole dish. The parmesan is optional but the polenta may be a littlebland without it. Stir well and set aside for a few minutes to start soaking up the water. Microwave the bowl of polenta for 4 minutes, remove and stir well. Wear oven mitts as the bowl and steam are very hot. Return to the microwave for another 2 minutes, remove and stir, then a final 2 minutes. Spoon out a little bit, blow on it and taste to make sure it is creamy. If still at all gritty it can be microwaved a little longer.

Pour out the polenta onto a large oiled chopping board or baking tray. Use a wet knife or the back of a spoon to flatten the surface as much as possible – Artusi says to “spread it out to the thickness of barely half a finger”. Mines a little too thick here. Allow to cool and set – it’s a little faster in the fridge.

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When set, use a cookie cutter to cut out circles of polenta.

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Lay a slice of gruyere or other cheese between 2 discs to make little sandwiches.

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Crack an egg into a bowl, beat lightly and pour crumbs into another bowl. Dip each sandwich into egg, then crumbs. Fry in a good glug of olive oil. I find anything crumbed is always best fried over fairly moderate heat so that it can cook through without the crumbs burning.

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So far we’ve just wolfed these down out of the pan but I think they’d be good with a sauce too – maybe some kind of chutney?

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