Polenta fritta
Boil milk, water and salt. Add the cornmeal and stir constantly for 10 minutes until it becomes a thick paste, then cover for 10 minutes. Then add the cheese to the mixture.
Spread the polenta 1cm thick in a cooled rinsed rectangular mold and cool.
Mix the flour, salt and pepper. Mix the egg with a fork. Cut the cooled polenta into 8 pieces. Turn individually in flour, then in egg and finally in breadcrumbs on the other side. Heat the butter in a frying pan and fry the corn nuggets in it on both sides until golden brown. Serve directly from the frying pan to the entrée.
Bread units : 2
To be credited : 24g