Name: Polenta squares
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 teaspoon salt; 2 cup (500g) polenta (corn meal); 1/2 cup freshly grated parmesan; vegetable oil, to deep-fry; 125 gram bought basil pesto; 1/2 cup semi-dried tomatoes; 1 tablespoon oregano leaves, to serve

Ingredients

2 teaspoon salt

2 cup (500g) polenta (corn meal)

1/2 cup freshly grated parmesan

vegetable oil, to deep-fry

125 gram bought basil pesto

1/2 cup semi-dried tomatoes

1 tablespoon oregano leaves, to serve

Method

1.Bring 1 litre (4 cups) water and salt to the boil in a large saucepan over high heat. Gradually add polenta in a thin steady stream, stirring constantly until combined. Reduce heat to moderate and continue stirring for 10 minutes or until polenta is very thick. Stir in parmesan. Spoon polenta onto a baking tray lined with baking paper. Spread to 1.5cm thick. Cool until firm. Cut into 5cm squares.

2.Heat oil in a large heavy-based saucepan over moderate neat (oil is ready when a cube of bread crisps quickly without absorbing oil). Deep-fry polenta, in batches. for 3-4 minutes or until golden and crisp (take care as oil may spit). Using a slotted spoon, transfer to paper towels. Serve topped with pesto, tomatoes and oregano.

MAKES 24 Sgagliozze are Sold in Italy by street vendors.
Note

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Ingredients

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