Polenta Chips


For approximately 30 polenta chips:
250 gr of instant Polenta
1 l of water
5 gr di salt
peanut oil


Put a saucepan with water on the heat, bring to the boil and pour in the Fioretto corn flour. Mix quickly with a whisk and lower the heat.
Cook by stirring constantly with a wooden spoon for a few minutes until the polenta thickens, then turn off the heat. Grease a rectangular pan and pour the still warm polenta into it. Level the surface with a spatula trying to obtain a thickness of 1 cm. Let it cool until it is compact, then transfer the polenta to a chopping board and with a knife cut sticks of approximately 2 cm in width and 8 cm in length.
Fry the pieces of polenta (a few at a time) for approximately 8 minutes, until they are golden brown. Drain with a slotted spoon and place them on a tray lined with absorbent paper. Transfer the polenta chips to a plate and serve with rubra sauce.

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With the precious contribution of the Ricette e Racconti
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