Butter (for greasing)
For the polenta
2 cups of cooked cornmeal flakes (310g)
6 cups of water (1.4 liters)
1 tablespoon of salt
100g of mozzarella cheese, cut into slices
70g of prosciutto, cut into slices
3 eggs, beaten
1 cup of all-purpose flour (165g)
3 cups of olive oil (720ml for frying)
For the sauce
1 can of tomato pulp (400g)
2 tablespoons of olive oil
1/2 tablespoon of oregano
1/3 cup of water (80ml)
Butter (for greasing)
For the polenta
2 cups of cooked cornmeal flakes (310g)
6 cups of water (1.4 liters)
1 tablespoon of salt
100g of mozzarella cheese, cut into slices
70g of prosciutto, cut into slices
3 eggs, beaten
1 cup of all-purpose flour (165g)
3 cups of olive oil (720ml for frying)
For the sauce
1 can of tomato pulp (400g)
2 tablespoons of olive oil
1/2 tablespoon of oregano
1/3 cup of water (80ml)
Grease a 27cm x 40cm baking dish with butter. Reserve
Prepare the polenta: in a large pot or saucepan, dissolve the cooked cornmeal flakes in water and season with salt
Bring to a boil and cook, stirring constantly with a wooden spoon, until the mixture becomes thick and homogeneous that detaches from the bottom of the pan (about 10 minutes)
Pour into the greased baking dish and let cool
Using a wet knife, cut the polenta into 28 squares of about 6cm
Cover 14 squares with a slice of mozzarella cheese and a slice of prosciutto
Place another square of polenta on top of each one, forming a sandwich
Dip them in beaten eggs and then in all-purpose flour, coating them well. Reserve
Heat the olive oil in a medium pan over high heat
Add the polenta, a little at a time, to the oil and fry until golden brown on both sides (about 1 minute per side)
Remove with a slotted spoon and let drain on paper towels
Prepare the sauce: in a medium pan, combine all the ingredients and cook over low heat, stirring and mashing with a wooden spoon, until the sauce becomes thick and homogeneous (about 15 minutes)
Transfer to a serving dish
Place the polenta on a plate and serve with the sauce
285 calories per serving
Medium-bodied red wine, like Chianti Isolee Olena 96 or Château Val Joanis 95.
