Fried polenta pasta in sauce

This dish is hearty, believe me.
    Begin with the porridge from the bruschetta appetizer. When the porridge has cooled, mix 1 egg, 1/2 cup all-purpose flour, and seasonings of your choice. Stir together to form a sticky but mouldable batter.

    Roll the batter into small, bite-size balls and coat lightly in flour and corn meal.

    Deep-fry the balls and be sure to drain the balls completely.

    Prepare your favourite tomato sauce and simmer the fried balls. Serve with your favourite Italian sausage and/or a vegetable.

  • Preparation Time: 20 minutes
Related Articles: 

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
By submitting this form, you accept the Mollom privacy policy.