Fried Polenta With Gorgonzola Recipe

Summary

Preparation Time30 MinCooking Time20 Min
Ready In50 MinDifficulty LevelMedium
Health IndexAverageServings6
CuisineCourse
Main Ingredient

Ingredients

 Salt1 1⁄2 Teaspoon
 Instant polenta1 Cup (16 tbs)
 Gorgonzola cheese1⁄2 Pound (At Room Temperature)
 Eggs2
 Fine dry bread crumbs2 Cup (32 tbs)
 Vegetable oil2 Cup (32 tbs) (For Deep Frying)

Nutrition Facts

Serving size

Calories 378 Calories from Fat 202

% Daily Value*

Total Fat 23 g35%

Saturated Fat 9.8 g49%

Trans Fat 0 g

Cholesterol 103.8 mg

Sodium 1158.6 mg48.3%

Total Carbohydrates 31 g10.4%

Dietary Fiber 2.6 g10.3%

Sugars 1.3 g

Protein 14 g28.7%

Vitamin A 10.7% Vitamin C

Calcium 24.1% Iron 11%

*Based on a 2000 Calorie diet

Directions

1. In a medium saucepan, bring 3 cups of water to a boil over high heat. Add the salt. Gradually stir in the polenta and cook, stirring constantly, for 10 minutes. Pour the polenta onto a lightly greased baking sheet and shape it into a square about 1 inch high, smoothing the surface with a wet spatula. Cover the polenta with a dampened kitchen towel and let cool to room temperature, about 30 minutes.
2. Cut the cooled polenta into even slices, about 1/4 inch wide. Cut these slices into 2-inch lengths.
3. Take half of the polenta slices and spread each with 1 teaspoon of Gorgonzola. Cover with the remaining polenta slices to make small sandwiches.
4. Beat the eggs with a splash of water. Dip each sandwich into the egg wash and coat evenly with the bread crumbs; set aside. (The can be prepared to this point up to 12 hours ahead. Cover loosely and refrigerate.)
5. Heat the vegetable oil in a deep-fryer to 375° to 400°. One at a time, drop the sandwiches into the hot oil in small batches so they are not touching and fry until golden brown, about 1 minute. Drain on paper towels. Repeat with the remaining sandwiches and serve hot.
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