Fried diced mozzarella and polenta
Instructions
Cut the polenta and mozzarella into cubes of approx.
2 cm and 1/2 sides.
Season the cheese with freshly ground white pepper and put a small nut between 2 mozzarella polenta.
Stops with a long toothpick and dip them in the hot oil until they are golden.
Check them out, then toss them on absorbent paper, arrange on a platter and serve immediately with the toothpicks faces upwards.
Ingredients and dosing for 4 persons
- 1 mozzarella di bufala is not too coarse
- 4 slices of cold polenta
- Freshly ground white pepper
- Abundant of frying oil