Fried Polenta with Truffle
- 3 ½ oz cornmeal
- 2 cups milk
- 1 pinch salt
- 3 ½ oz Gruyere
- 3 ½ oz ham
- truffle to taste
- 1 egg
- 3 ½ oz breadcrumbs
- cooking oil to taste
Prepare the polenta with 3,5 oz of corn flour, 21 cups of milk and a pinch of salt.
When the cooking is finished, roll out to a thickness of 0,4 inch on a work-surface and leave to cool.
Cut into squares (1,2 inches per side).
On every square of polenta, put a small slice of Gruyère, some strips of dry-cured ham and a sliver of truffle. Cover with another square of polenta.
Dip the filled squares of polenta in beaten egg and breadcrumbs, and then fry them in very hot oil.
Drain them when nicely golden, and serve at table accompanied by a tomato sauce.