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X Italian Rice and Polenta Dishes
Fried Polenta/Polenta Fritts (using ground beef, celery and green pepper)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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1 small onion, chopped
1/2 clove garlic, minced
3 tablespoons olive oil
1 quart boiling water
1 cup fine yellow corn meal
3/4 cup flour
1/2 pound ground beef
salt and pepper
1 stalk celery, sliced
1 green pepper, chopped


Fry onion and garlic in 1 tablespoon olive oil a few minutes; add meat and mash as it fries to prevent lumping.

Turn into a saucepan with celery, pepper and boiling water; boil uncovered for 10 minutes, season and add corn meal a little at a time, stirring constantly.

Finish cooking over steam, then pour into a mold to cool.

Slice, dredge in flour and fry in remaining olive oil.

Serves 6.


This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image [underneath corn] -- Mirko Virius: Hay Loading.

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