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Fritelle di Polenta
Cornmeal Fritters/ Fritelle di Polenta (Baked sweet polenta, re-fried, coated with egg and breadcrumbs, dusted with sugar)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The European Cookbook for American Homes" by the Browns (1936)

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1 cup milk
1 tablespoon butter
1 egg yolk
1 tablespoon granulated sugar
Few grains salt
1 teaspoon grated lemon rind
1/2 cup cornmeal

For coating
1 egg, well beaten
1/4 cup sifted bread crumbs

oil for frying

For dusting


Put milk, sugar and salt into double boiler and bring to a


Add cornmeal slowly, constantly stirring; then let it boil

gently 20 minutes.

Remove, and stir in the butter, egg yolk, and lemon rind. Turn mixture on to a dampened board and spread about 1/2 inch thick.

Cool, cut into rounds or squares, dip in beaten egg, and then into bread crumbs, and cook in deep hot fat.

Drain, sprinkle with sugar and serve hot.


The recipe in this entry was taken from "The European Cookbook for American Homes, from Italy, Spain, Portugal and France" by The Browns, Cora, Rose and Bob (New York: Farrar & Rinehart, 1936). For the complete copyright-free cookbook visit www.archive.org. Photo: Mary Melfi.

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