Italian > Friulian > Friulian Fried Polenta

Friulian Fried Polenta with Prosciutto and Cheese Recipe

Ingredients with Measurements:
- 1 cup polenta
- 4 cups water
- 1 tsp salt
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated Asiago cheese
- 1/4 cup all-purpose flour
- 1/4 tsp black pepper
- 4 slices prosciutto, chopped
- 1/4 cup vegetable oil

Special equipment needed:
- 9x13 inch baking dish
- Large skillet

Step-by-step instructions:
1. In a large pot, bring water to a boil. Add salt and slowly whisk in polenta.
2. Reduce heat to low and cook, stirring frequently, for 20-25 minutes or until polenta is thick and creamy.
3. Remove from heat and stir in Parmesan and Asiago cheese.
4. Pour polenta into a 9x13 inch baking dish and let cool for 30 minutes.
5. Cut polenta into 2 inch squares and dust with flour and black pepper.
6. In a large skillet, heat vegetable oil over medium-high heat.
7. Add polenta squares and fry until golden brown on both sides, about 3-4 minutes per side.
8. Remove from skillet and place on paper towels to drain excess oil.
9. In the same skillet, add chopped prosciutto and cook until crispy.
10. Top fried polenta squares with crispy prosciutto and serve hot.

Preparation time: 5 minutes
Cooking time: 30 minutes
5. Temperature:
Medium-high heat for frying
Serving size:
4 servings

Nutritional information:
Calories: 450
Fat: 26g
Saturated Fat: 9g
Cholesterol: 44mg
Sodium: 1065mg
Carbohydrates: 38g
Fiber: 2g
Sugar: 0g
Protein: 16g

Substitutions for ingredients:
- Polenta can be substituted with cornmeal.
- Parmesan cheese can be substituted with Romano cheese.
- Asiago cheese can be substituted with Pecorino Romano cheese.
- Prosciutto can be substituted with bacon or ham.

- Add chopped fresh herbs, such as thyme or rosemary, to the polenta mixture before pouring into baking dish.
- Top fried polenta squares with a fried egg for a breakfast twist.
- Serve with a side of marinara sauce for dipping.

Tips and tricks:
- Make sure to let the polenta cool before cutting into squares to prevent it from falling apart.
- Use a non-stick skillet to prevent the polenta from sticking to the pan.
- Fry in batches to prevent overcrowding the skillet.

Storage instructions:
Store leftover fried polenta in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat fried polenta in a skillet over medium heat until heated through.

Presentation ideas:
Arrange fried polenta squares on a platter and top with crispy prosciutto for a beautiful presentation.

Garnish with chopped fresh herbs, such as parsley or chives.

Pair with a crisp green salad or roasted vegetables for a complete meal.

Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Caesar salad

Troubleshooting advice:
- If the polenta is too thick, add more water or milk to thin it out.
- If the polenta falls apart while frying, try adding more flour to the mixture before frying.

Food safety advice:
Make sure to cook the polenta thoroughly to prevent any foodborne illnesses.

Food history:
Friulian cuisine originates from the Friuli region in northeastern Italy. Polenta is a staple in Friulian cuisine and is often served fried as a snack or appetizer.

Flavor profiles:
Creamy and cheesy polenta pairs perfectly with salty and crispy prosciutto.

Serving suggestions:
Serve with a glass of red wine, such as a Chianti or Cabernet Sauvignon.

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Region: Italian

Taste: Savory, Salty, Cheesy, Crispy, Umami