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Ingredients
- Polenta
- prosciutto - sliced
- fontina or gruyere cheese - sliced
- egg wash
- grated parmesan
- breadcrumbs
Method
This is a good dish to use leftover polenta.
"Set" the polenta in a tray to about 1/2cm thickness and refrigerate. Cut into 5cm squares or discs. Place a thin slice of prosciutto and one of fontina or gruyere between two pieces of polenta. Dip the fritters in egg wash, dredge in a mixture of one-third grated parmesan and two-thirds breadcrumbs and shallow fry them till golden in olive oil or butter.
