Fried polenta with vegetables
Instructions
Cook in water cabbages to pieces, without hard edges, and beans.
After about 30 minutes the rain pour flour, salt to taste and continue to stir.
When cooked (after about 1 hour), turn the polenta on the wooden plate and, when cooled, cut into slices and FRY in hot oil.
You can also serve hot with butter and Parmesan cheese.
Ingredients and dosing for 4 persons
- 400 g of genoese cornmeal
- 150 cl of water
- 400 g of black curly kale
- 300 g of borlotti beans
- Salt
- Frying oil