Here’s an idea for a whim appetizing,
fried polenta topped with a mix of herbs and cheese.
By now my deck is full of herbs and every occasion is good to
use … parsley, basil, thyme, rosemary, pineapple  create with polenta and
cheese a very balanced mix.

Recommended wine:
Chianti Colli Senesi DOCG Riserva, a Tuscan wine,
perfume rich and complex,
full-bodied wine with a nice structure.

And now … LIGHT THE FIRES!

INGREDIENTS:

-120g Cornmeal fiorett

-100g of cheese (crescenza)

-2 egg whites

-Oil Peanut oil (for frying)

-oil evo 3 tablespoons

-Salt and pepper to taste

- Herbs (parsley, basil, rosemary, sage)

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

Boil 300ml of lightly salted water,
when it boils put 3 tablespoons of extra virgin olive oil, and pourthe flour ,
stirring constantly with a wooden spoon. Cook.
Once the polenta is cooked, add the cheese and finally the mix of finely chopped herbs.
Pour into a pan and let cool.
Cut the polenta into strips or triangles, pass lightlyin  beaten albumen
and fry in oil at 170 degrees, when the polenta is golden brown, drain and let dry on paper towels.

Et voila … sfiziamoci!