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Polenta in carrozza and Pesto di Pra’
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Polenta in carrozza and Pesto di Pra’

Polenta in carrozza and Pesto di Pra’

per 4
for  4
Ingredients for 4 people:
  • Leftover polenta or 200 gr. Instant polenta

  • 500 ml Milk or water

  • Salt q.b

  • Oil for frying

  • 300 gr di Pesto di Pra’


For breading:
  • Breadcrumb

  • 1 egg


For filling:
  • 1 mozzarella cheese



Bring water or milk to a boil in a large saucepan. Pour polenta slowly, whisking constantly until all polenta is stirred in and there are no lumps. Let instant  polenta cook for about 8 minutes, turn off heat and put polenta in a plastic bowl covered with cling film or baking paper. Leave it to cool and then cut it into 1 cm thick slices. Cut mozzarella into dices and dry them with a paper towel. 
Top each polenta slice with some pieces of mozzarella and cover with another slice of polenta, to make some sandwiches.
In a shallow bowl beat the egg. Spread the breadcrumb on a plate. Dip both sides of each sandwich in the egg and then dredge in the breadcrumb to coat both sides.
In a frying pan heat abundant peanut oil and when it’s hot,  fry ‘polenta in carrozza’ for 10 minutes, by flipping it once during frying.
Drain ‘mozzarella in carrozza’and serve with plenty of Pesto di Pra’.   
(Recipe by Luisa Orizio)



See also

Recipe prepared with

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