POLENTA FRITTA PERFETTA con crema di GORGONZOLA e noci

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Margarine is a cost-effective butter substitute.

seasoned breadcrumbs

🥗Healthier: panko breadcrumbs

💰Cheaper: plain breadcrumbs

Plain breadcrumbs can be used to reduce costs.

Bring 1.5 liters of natural mineral water to a boil in a pot.

Gradually add 300 grams of flour while stirring to avoid lumps, and cook until thickened to form polenta.

Once the polenta is cooked, spread it out to cool and set.

Cut the cooled polenta into desired shapes for frying.

Heat peanut oil in a frying pan and fry the polenta pieces until golden and crispy.

In a separate pan, combine 200 grams of gorgonzola, 100 grams of milk, and heat gently until melted and smooth to create the sauce.

Serve the fried polenta topped with the gorgonzola sauce, coarsely chopped walnuts, and season with black pepper and bolognese brine.

Cooking Techniques

Spice Level:

Dietary

Allergens