CookEat Recipe
Lodi-Style Fried Polenta and Gruyère Parcels
Thin discs of milk polenta paired around Gruyère, dipped in egg and breadcrumbs and fried until golden.
Method
Steps
Step 1
Gather the ingredients: 500 ml milk; 100 g yellow cornmeal for polenta; Salt to taste; About 80 g Gruyère cheese, cut into 15–16 small thin slices; 2 eggs, beaten; About 80 g fine dry breadcrumbs; About 600 ml suitable frying oil, or enough for the pan, or lard instead; only part is absorbed.
Step 2
Make polenta by gradually stirring the cornmeal into the gently boiling milk. Cook, stirring frequently, until fully tender and thick, following the cornmeal package; ordinary non-instant cornmeal may need about 25–35 minutes. Add salt before removing from the heat.
Step 3
While hot, spread on a clean heatproof board or tray to just under half a finger thickness, about 5–6 mm, using a table knife or spatula dipped in water. Cool promptly, then refrigerate until firm.
Step 4
Cut into small round discs, about 4.5–5 cm across. Press the scraps together and flatten again to cut more. Aim for about 30–32 discs, as in the source, although the exact count depends on thickness and cutter size.
Step 5
Pair the discs around the thin Gruyère slices to make about 15–16 parcels. Trim the cheese to fit within the polenta edges. Dip each parcel in the two beaten eggs, then coat with breadcrumbs, keeping each pair together.
Step 6
Heat the frying oil or lard to about 170°C in a suitable deep pan. Fry in small batches for about 3–5 minutes, turning carefully, until golden, the cheese has softened and the egg coating is fully cooked to 74°C. Drain and serve hot as a side for a roast or on their own.
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