Fried Polenta
with Scamorza Cheese & Prosciutto Cotto
The only recipe for Fried Polenta with Scamorza Cheese you'll ever need or ever want. Don't believe me? Try it and you'll be convinced!
Like all the best recipes in Italy this one comes from the mamma and nonna of a friend. Many times the mammas and nonnas of Italy guard their "secret" recipes fiercely. Insist a little too much that they let you in on the secret and you may well find yourself being chased out of the kitchen by the mamma or nonna in question.
Believe me you don't want to argue with an Italian mamma who has a wooden spoon in her hand!
Luckily, we do all the suffering for you. We've been chased out of kitchens, suffered regularly under the wooden spoon... and all so that you can have these original recipes.
Now that you know what we go through I hope you'll enjoy this recipe for fried polenta with scamorza cheese and prosciutto cotto - otherwise know as Polenta Cordon Bleu.
Ingredients
- Polenta 200gr
- 7oz Water 1lt
- 3oz Scamorza Cheese 100gr
- 3.5oz Prosciutto Cotto (Cotto Ham) 100gr
- 3.5oz Eggs 3 Breadcrumbs 250gr
- 9oz Sunflower Oil 1lt
- 3oz Salt
- Olive Oil
Cooking Instructions
- Heat the water, as soon as it begins to boil add a bit of salt and some olive oil.
- Pour in the polenta and start to stir it with a whisk, than keep mixing it with a wooden spoon. When the polenta gets thick, transfer it into a lightly greased tray and level it with a spatula to obtain a polenta of about 1cm thick.
- Cover with wrapping foil and let cool in the refrigerator for about 30 minutes to make it firmer.
- Remove from the refrigerator and use a glass to cut 6 polenta discs from it (make sure to not waste the remaining polenta!) Using the same glass, cut 6 scamorza cheese slices into discs and place them on top of 3 polenta discs.
- Cut the ham in the same way and place it on top of the cheese, then add another 3 scamorza discs followed by the remaining 3 polenta disks.
- Beat the eggs in a bowl with a fork. Dip the polenta discs in the beaten eggs, making sure that the eggs cover them completely. •
- Roll it it into the bread crumbs, paying special attention to the outer edges. Repeat the rolling in eggs+breadcrumbs.
- Heat the sunflower oil in a rather deep pan and when it has reached around 160 °C/ 320 °F, dunk in one polenta disc (polenta cordon bleu).
- Cook 2-3 minutes per side.
Serve hot and enjoy!!
Print this recipe...
If you enjoy my site I'd love your support.
All you need do is book your accommodation via this link, or any of the other hotel links on the website. Whether it's for travel to Italy... or anywhere else on earth, your support means the world to us.
You'll get the best deal available, and the income helps us stay independent and to keep bringing you the best of Italy.
Click to begin
You might like these
Think of Switzerland when you think of gourmet chocolates ? Close but not quite. Go a little further South to Turin Piedmont and you will find...
Looking for Italian Recipes with Truffles. Here is a really yummy one - Tagliatelle Con Tartufo- my favorite and 100% authentically Italian
What can I say about the food in my Sardinia? This is the real food in Sardinia and once you've tried it you will be hooked...
Learning to cook with Viviane is a really special experience. The courses are small and in my opinion are the best Italian cooking lessons in New York.
I'm Maria. Italian, and love cooking. So many folks have asked me for a simple tomato based sauce for pasta that I thought I'd share my favorite.
My Sardinia Restaurant Guide. The Ristorante Barbagia is the restaurant I would recommend you visit if you are staying in or near Olbia. Great food and atmosphere
Staying in La Morra, Barolo, or any of the other nearby Le Langhe towns? Lucky you! You can have dinner at Ristorante Bovio, an incredible La Morra restaurant.
Discover the best Italian cooking courses in Italy and a great suggestions if you can't make it to Italy...
New! Comments
Have your say about what you just read! Leave me a comment in the box below.