pairs well with
- 4 oz. instant polenta
- 2 Tbsp. finely chopped rosemary, sage, thyme, marjoram, or flat-leaf parsley (optional)
- 4 cups sunflower oil or peanut oil
- 8 oz. stracchino, taleggio or fresh mozzarella cheese
Make the polenta according to package instructions and add chopped herbs (if desired), then pour into a well-greased rectangular baking pan. Leave to cool, then turn out onto a cutting board, and cut into fingers measuring 1x1x3 inches.
Heat oil in a large, heavy pan. When it starts to smoke, drop a crust of bread in. If the oil starts to froth around the bread and the bread turns golden, it is ready and you can start frying the polenta fingers in batches. When golden brown, drain the polenta on paper towels. Split open, spread cheese in the middle and serve immediately.