Grilled polenta
Instructions
Clean the mushrooms quickly rinse under cold running water.
Disconnect the chapels from the stems and dry gently.
Cut into equal-sized cubes of ham, Gruyere cheese and polenta.
Put all ingredients on long skewers, alternating.
Beat the eggs with salt and pepper.
Pass the skewers first in flour, then in beaten egg and finally in breadcrumbs.
Heat plenty of oil in a pan and friggetevi kebabs, turning often so that they are well fried from all over.
Drain thoroughly on absorbent paper to lose excess grease and serve immediately, well hot.
Ingredients and dosing for 4 persons
- 8 slices of advanced polenta
- 2 slices of ham
- 200 g of mushrooms
- 200 g of gruyere cheese (slices from 200 g)
- 2 eggs
- Flour
- Breadcrumbs
- Frying oil
- Salt
- Pepper