Polenta di Viandese is traditionally served for breakfast or as a snack in the city of Mantova; Alessandro Molinari Pradelli notes it is served with milk or wine depending upon the age of the diners. This recipe will serve 6.
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 2 1/4 pounds (1 k) store-bought polenta (if you make it yourself, add an hour to the preparation time)
- The grated zest of a lemon
- 2 tablespoons sugar
- Flour
- Oil or lard for frying
Preparation:
Put the polenta in a bowl and stir the lemon zest into it, then the sugar and enough flour to obtain a fairly firm dough. Shape the dough into one or more half-inch thick disks of the same diameter as your frying pot.Heat the oil slip the disk into it, and fry it, turning it once, until both sides are lightly browned. Serve cut into wedges, either hot or cold.
