Composition / ingredients
Step-by-step cooking
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To start, let's prepare polenta. To do this, mix the milk with water in a saucepan and bring to a boil. Add a little salt to the mixture. Then carefully add corn flour or grits. Stir so that there are no lumps left, and cook over low heat for about 10-15 minutes. Polenta should turn out thick and viscous.
Pour the cooked polenta into a plate and leave to cool.
Let's cut the chilled polenta into triangular, thin pieces.
Pour wheat flour into a separate plate and add salt and pepper. We roll pieces of porridge in it from all sides.
Heat the oil in a frying pan and fry the polenta on both sides until it is covered with a golden crust. If desired, you can put fried polenta on paper napkins to get rid of excess oil. Well, that's it, the fried polenta is ready. It is best to use it hot.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Corn groats - 337 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
