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 to 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 keep bringing you the best of Italy.
Click to begin
You might like these
Soup alla Canavese - A great recipe from the Piedmont Italy countryside Ideal for those cold winter days.
A traditional Italian dessert, Zabajone is a delicious treat for the whole family. This is the authentic recipe straight out of Italy......
Planning a trip to Italy? Then you really need to read our Italian itinerary before booking a single thing.
The best Italian Chicken Recipe, called Chicken Valdostana, is difficult to find in English but this is the real authentic recipe. Enjoy!
The Cascina dei Canonici, is a great restaurant in Piedmont Italy that is very difficult to find –some say this is on purpose. Those who make the effort to find it are well rewarded.
Discovering Slow Food Italy was for me the discovery of a new life entirely. Slow food is not only about the best food in the world but a way of life...
A delicious authentic homemade lasagna recipe. This is the way my Italian nonna-in-law cooks it and I can tell you it is the proper way to make lasagna
I cannot rate this dish highly enough and I cannot eat enough of it. Pasta with Wild Mushrooms is one of my Italian favorites .
New! Comments
Have your say about what you just read! Leave me a comment in the box below.