Drinks and Finger Food Recipes - Polenta Triangle Sandwiches Recipe

  
 

Drinks and Finger Food Recipes - Polenta Triangle Sandwiches Recipe

Ingredients

Makes 36

  • 900 ml/1 1/2 pints water

  • 15 g/1/2 oz butter

  • 1/2 teaspoon sea salt

  • 75 g/3 oz quick-cooking polenta

  • 15 g/1/2 oz freshly grated Parmesan cheese

  • 175 g/6 oz mozzarella cheese

  • 18 large basil leaves

  • 4 tablespoons seasoned flour

  • 2 eggs, beaten

  • 50 g/2 oz dried white breadcrumbs

  • vegetable oil, for deep-frying

  • black pepper

Method:

  1. Grease a 20 x 30 cm/8 x 12 inch shallow tin. Bring the water to a rolling boil, add the butter and salt and then gradually whisk in the polenta in a steady stream.

  2. Simmer over a low heat for 5-6 minutes, stirring constantly until the mixture comes away from the sides of the pan.

  3. Stir in the Parmesan, season with black pepper and pour into the prepared tin. Smooth the surface and set aside to cool.

  4. Turn out the set polenta and trim into two 15 cm/6 inch squares. Cut each into nine 5 cm/2 inch squares and then cut each square in half diagonally, to make 36 triangles. Cut the mozzarella into thin slices and then into triangles, roughly the same size as the polenta.

  5. Place a slice of mozzarella on half the polenta triangles, top with a basil leaf and another piece of polenta.

  6. Dip the polenta sandwiches in the seasoned flour, then into the beaten egg and finally in the breadcrumbs to coat well. Chill for 1 hour.

  7. Heat 5 cm/2 inches of vegetable oil in a deep saucepan until it reaches 180-190°C (350-375°F), or until a cube of bread browns in 30 seconds.

  8. Deep-fry the triangles in batches for 1-2 minutes until crisp and golden. Drain on kitchen paper and keep warm in a hot oven while frying the rest. Serve hot.

Note: These are triangles of set polenta, sandwiched together with mozzarella cheese. They are then coated in breadcrumbs and deep-fried. The mozzarella melts and starts to ooze as it cooks, making a rich and delicious morsel.