A great way to use up leftover polenta, frittelle di polenta works as either an accompaniment or a main dish – Mario Matassa shows us how it’s done…
Preparation time 15 minutes
Cooking time 30 minutes
• 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
1 Peel the potatoes, chop into chunks and boil in a pan of salted water, until soft.
2 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.
3 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.
Click here for Mario’s feature on using up leftovers, Italian-style (plus links to more delicious recipes!)