
Fried polenta sticks and strong Provolone Valpadana PDO
For 30 sticks – Difficulty: medium – Time: 60 minutes
INGREDIENTS:
400 g cornflour
1 tablespoon extra virgin olive oil
1 litre water
300 g Provolone Valpadana PDO strong
extra virgin olive oil q.b
salt to taste
pepper to taste
sweet paprika to taste
peanut oil to taste
PREPARATION:
Place a large saucepan full of water with a pinch of salt and a drizzle of extra virgin olive oil on the stove. As soon as it comes to the boil, pour in the cornflour, stirring vigorously with a whisk.
When it starts to congeal, lower the heat and continue stirring to cook for another 30/40 minutes.
When the polenta is cooked, remove from the heat and add the sweet paprika, a grinding of pepper and the grated spicy Provolone Valpadana DOP, keeping some aside for serving.
Spread the polenta to a thickness of about 1.5 cm on a previously oiled baking tray and let it rest in the fridge for at least 3 hours.
When the polenta is completely cold and firm, turn it out onto a cutting board and cut it into sticks of about 2 cm x 7 cm.
Heat plenty of peanut oil at 180° and dip the sticks in it for about 7/8 minutes until golden and crispy.
Drain and dry them with paper towels.
Serve the sticks still hot with a sprinkling of grated spicy Provolone Valpadana PDO on top. Servite i bastoncini ancora caldi con una spolverata di Provolone Valpadana DOP piccante grattugiato sopra.