Butter (for greasing)
For the polenta
2 cups pre-cooked cornmeal (310g)
6 cups water (1.4 liters)
1 tablespoon salt
100g grated mozzarella cheese, cut into slices
70g sliced prosciutto
3 beaten eggs
1 cup all-purpose flour (165g)
3 cups oil (720ml for frying)
For the sauce
1 can of peeled tomatoes (400g)
2 tablespoons olive oil
1/2 tablespoon oregano
1/3 cup water (80ml)
Butter (for greasing)
For the polenta
2 cups pre-cooked cornmeal (310g)
6 cups water (1.4 liters)
1 tablespoon salt
100g grated mozzarella cheese, cut into slices
70g sliced prosciutto
3 beaten eggs
1 cup all-purpose flour (165g)
3 cups oil (720ml for frying)
For the sauce
1 can of peeled tomatoes (400g)
2 tablespoons olive oil
1/2 tablespoon oregano
1/3 cup water (80ml)
Grease a 27x40 cm baking dish with butter. Reserve
Prepare the polenta: In a large pot or Dutch oven, dissolve the pre-cooked cornmeal in water and season with salt
Bring to a boil, then reduce heat and cook, stirring constantly with a wooden spoon, until the mixture thickens and comes away from the sides of the pot (about 10 minutes)
Pour into the prepared baking dish and let cool
Cut the polenta into 28 squares, each about 6cm
Cover 14 squares with slices of mozzarella cheese and prosciutto
Place another square of polenta on top to form a sandwich
Dip the sandwiches in beaten eggs and then coat in all-purpose flour, pressing gently to adhere. Reserve
Heat the oil in a medium skillet over high heat
Fry the polenta squares, a few at a time, until golden brown (about 1 minute per side)
Remove with a slotted spoon and drain on paper towels
Prepare the sauce: In a medium pot, combine all ingredients and cook over low heat, stirring and mashing with a wooden spoon, until the sauce thickens and becomes homogeneous (about 15 minutes)
Transfer to a serving bowl
Serve the polenta with the sauce
285 calories per serving
Medium-bodied red wine with fruit notes, such as Chianti Isolee Olena 96 or Château Val Joanis 95
