Ingredienti (per 2 persone):
200 gr di brodo vegetale
50gr di polenta istantanea
30gr di Provola
Paprika
Sale e Pepe
Olio vegetale per friggere
Farina di Semola qb
Ricoprire una teglia da Plum Cake con della pellicola.
In una pentola portare ad ebollizione il brodo ed aggiungere mescolando sempre la polenta. Far cuocere per circa 5 minuti a fiamma bassa. Togliere dal fuoco ed aggiungere il formaggio aggiustando di sale e pepe se necessario. Una volta che il formaggio si sia sciolto mettere la polenta nella teglia utilizzando una spatola per livellare la superficie.
Lo strato di polenta deve essere piu' o meno di 1,5 cm. Coprire con la pellicola e far freddare per almeno 30 minuti.
Ingredients (serves 2):
200ml vegetable stock
50gr quick polenta
30gr of Provola cheese
Paprika
Salt & Pepper
Vegetable oil
Semolina flour
(I used Provola cheese but any strong flavour cheese will work!)
Line a shallow tray with clingfilm.
In a small pan, bring the stock to a boil, then slowly pour in the polenta, stirring all the while with a wooden spoon, and cook, still stirring, over a gentle flame for five minutes. Remove from the heat, add the cheese and season to taste. Once the cheese has melted into the mix, transfer the polenta to the lined tray. Use a wet spatula to smooth and level it out into an even layer about 1.5cm deep. Cover with clingfilm, leave to cool down, then chill for at least 30 minutes.
When the polenta is set, turn it out of the tray and cut into 1.5cm thick and 6cm long chips. Fill a medium saucepan with enough vegetable oil to come 2cm up the sides and heat. Toss the chips in the semolina flour until well coated, shake off any excess and carefully place in the hot oil – don't fry too many at a time, so do them in batches. Fry for three minutes, until golden-brown, then transfer to a kitchen towel to drain off excess oil.
Serve hot.
