Polenta Lodigiana (Polenta Cheese Sandwiches)

Ingredients

• 1 recipe Polenta
• 1/2 lb. Asiago Fesco, Parmesan Reggiano, Romano,
• or Fontina cheese, choose one
• flour for dredging
• 2 eggs, beaten
• breadcrumbs, amount needed
• olive oil for frying

Method

• Make the polenta as directed and pour into a 1 1/4" x9x12 inch pan to cool completely. Cut the firm polenta in half horizontally. Place the cheese on one half and cover with the other piece of polenta to make a sandwich. Cut the polenta into squares about 3x3 inches or smaller if you wish.
• Heat the oil to about 350 degrees in a small skillet. Meanwhile, lightly dredge the polenta "sandwiches" in the flour, then in the beaten eggs, and then in the breadcrumbs. Fry the polenta until it is hot and breadcrumbs have turned dark gold. Move to a kitchen towel to drain. Continue until you have fried them all. Serve them very hot on heated plates.

Notes

• NOTES:
• Serving Ideas : As a starter...with a plate of fruit.NOTES : This is a treat...cut the pieces small and you will get at least twice as much. These are very rich so a little goes a long way...but oh so good!
• SERVINGS: 6
• SOURCE: Carlo Middione, San Francisco