Polenta Fritta Bergamasca (bergamo Polenta Fritters)
Polenta Fritta Bergamasca, also known as Bergamo Polenta Fritters, is a traditional dish from the Lombardy region of Italy. These crispy fritters are made with polenta, a staple ingredient in Lombard cuisine, and are perfect as a snack or appetizer.
Ingredients
- 2 cups water
- 1 cup polenta
- 1/2 teaspoon salt
- 1/2 cup grated Parmesan cheese
- 1/4 cup finely chopped parsley
- 1/4 cup olive oil for frying
Instructions
- In a large saucepan, bring the water to a boil.
- Gradually whisk in the polenta and salt.
- Cook over low heat, stirring constantly, for 15-20 minutes or until thickened.
- Remove from the heat and stir in the Parmesan cheese and parsley.
- Spread the polenta onto a baking sheet and let it cool and set for about 30 minutes.
- Cut the polenta into squares or strips.
- Heat the olive oil in a large skillet over medium heat.
- Fry the polenta squares in batches until golden brown and crispy, about 3-4 minutes per side.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve the polenta fritters hot with your favorite dipping sauce.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 20 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 25g
- Protein
- 3g
- Fat
- 4g
Supplies
Saucepan Whisk Baking sheet Large skillet Paper towels
Tools
Knife Cutting board
Serving suggestions
Serving suggestions: Serve the polenta fritters with marinara sauce or a garlic aioli for dipping.
Tips & tricks
Tips: Make sure the polenta is completely set before cutting and frying to ensure crispy fritters.
Cost
$8