December 21, 2016
On December 20th The Broadsheet published our famous Fritelle di polenta recipe!
See below the article written by Daniela Frangos.
Each season the consigli (“recommendations” in Italian) menu board at Andre’s Cucina and Polenta Bar changes, based on the produce available. But one menu item has been there since day one.
The fritelle di polenta (white polenta chips with chilli, parmigiano, rosemary and sugo) is a popular choice at the Frome Street eatery. Owner and chef Andre Ursini also serves it at his pop-up stall, Mangia Mangia. “They eat really well with a wide range of condiments and appeal to kids and adults alike,” he says.
It’s the perfect starter to an Italian feast, and now you can make it at home.
Fritelle di Polenta
500g white polenta
100g grated parmesan
1 pinch chilli flakes
1 sprig rosemary, finely chopped
Bring the water to boil, then slowly whisk in the white polenta until it begins to gently simmer, then immediately reduce to a low heat.
Add the butter, allowing it to melt and settle on top of the polenta. Cook for a minimum of 25 minutes.
Add the chilli flakes, rosemary and salt and continue to cook for a further 20 minutes.
Add the parmesan, stir through and remove from the heat.
Pour the mixture onto lightly greased baking trays and allow to cool.
Once the polenta has set you can cut it into 2cm x 5cm batons. Lightly dust in cornflour and fry until golden and crispy.
Serve with your favourite hot sauce, salsa and or sour cream.
To view the full article go to: https://www.broadsheet.com.au/adelaide/food-and-drink/article/andre-ursinis-polenta-chips-recipe