A great way to use up leftover polenta, Frittelle di polenta works as either an accompaniment or a main dish. Here’s how to make it…
Polenta is perhaps the most humble of all Italian staples. When first cooked, it is eaten ‘wet’. In this form it can be enjoyed on its own or as an accompaniment to a stew, as polenta concia (dressed with cheese and either lard or pancetta), or cooked with ingredients such as potatoes, chestnuts, greens or other vegetables.
Alternatively, ‘wet’ polenta can be placed in an ovenproof dish with alternating layers of ragù or mushrooms and cheese, then cooked in the oven to create polenta pasticciata.
Once cold, leftover polenta firms up and can be sliced and fried, then eaten as an accompaniment to a main dish, layered with sauce and cheese and gratinated in the oven, or the fried slices can be topped with any number of sauces.
It is also often used instead of bread as the base for crostini. It can also be thinly sliced or cubed, fried in butter and dusted with icing sugar and cinnamon. This method is especially popular in the mountainous areas of Friuli as an after-school snack or breakfast for children.
Polenta fritters | Frittelle di polenta
➤ SERVES: 2
➤ PREPARATION: 15 minutes
➤ COOKING: 30 minutes
Ingredients
- 2 large floury potatoes
- 200g leftover polenta
- 75g Taleggio cheese, chopped
- 30g Parmesan, grated
- A few tablespoons of olive oil
- Leftover tomato ragù, for serving
Method
- Peel the potatoes, chop into chunks and boil in a pan of salted water, until soft.
- Place the leftover polenta in a large bowl and break it up roughly with your hands. Add the cooked potatoes while they are still warm and mix them together roughly with your hands. Finally, add the cheeses to the bowl.
- Heat the olive oil in a frying pan. Form small, flat patties from the polenta mixture and add to the pan. Fry them on each side over a medium to high heat for around 3-4 minutes, until golden and crispy. Serve topped with a few spoonfuls of leftover tomato ragù.
TIP: I’ve used Taleggio and Parmesan in this recipe, but you can use any cheese you have lying around.
Still hungry? Find more Italian recipes for leftovers
Words and recipe by Mario Matassa