Italian Appetisers


In the South of Italy called Sgagliozze.

If you love Polenta,try this fantastic recipe!




Servings: 4


  • 2 cups water
  • 4 ½ oz corn flour
  • frying oil
  • salt



Make the polenta by slowly pouring the cornmeal into boiling salted water (using a copper pot if possible).

Let it cook for about 30 minutes, stirring frequently with a wooden spoon.

When it’s done, pour the polenta into an oiled pan.

Spread it out to a thickness of 3/8 inch (1 cm) and let it cool.

When it’s thoroughly cooled, cut it into strips or triangles.

Heat a large amount of oil in a pot.

When it reaches a boil, fry the polenta slices until a golden crust forms.

Remove them with a perforated spoon and place them on paper towels to dry.

Sprinkle them with salt to taste and serve them very hot.



Source: Academia Barilla




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