Polenta Fritta a la Nona Zurlo Recipe

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Pasta All-Purpose Pasta Dough Simple Tomato Sauce Zucchini Pasta Tagliolini (Egg Noodles) Noodle Scraps in Butter and Cheese Pasta Primavera Spaghetti Alia E Olio Abruzzi Spaghetti Sauce Baked Lasagna Tagliolini with Egplant and Pine Nuts Linguini a la Vongole Pasta with Pesto Sauce Potato Gnocchi Gorgonzola Cheese Sauce Ravioli Rotelli Pasta with Pesto Clam Sauce Farfalle with Italian Mushrooms and Brown Sauce Risotti Mushroom Risotto Lombardi Risotto Risotto with Clams Risotto Garibaldi Rice Timballo from the Speckled Goose Club Italian Quiche Roasted Pepper Rice Polenta Polenta Fritta Gorgonzola Cheese Sauce for Polenta Fritta Meat Gravy for Polenta 2005 Sauvignon Blanc 2005 Glissando	Polenta Fritta a la Nona Zurlo
	One of the staples of the Genovese diet was Polenta, a cornmeal dish that can be served as a porridge or in fried slices, after the polenta has been allowed to cool and set. Either the porridge or the fried polenta can then be served with a variety of sauces, including Bolognese, marinara, butter and cheese, or stewed meats. At Nona Zurlo's house, polenta was served at least once a week, with a variety of sauces. 4 quarts, water (use chicken stock to make it richer) 2 tablespoons, salt 6 cups, coarse-grain cornmeal
	Bring water to boil in large heavy pot. Add salt and reduce heat until water is simmering. Take cornmeal by the handful and add to water very slowly, controlling the flow to a thin stream through you fingers. To avoid lumps, stir quickly with a long-handled wooden spoon which adding the cornmeal. If necessary, stop adding cornmeal from time to time and beat mixture vigorously. Cook, stirring constantly, for 20 to 30 minutes. Polenta will become very thick while cooking. It is done when it comes away cleanly from the sides of the pot. Pour polenta onto a large breadboard. Wet your hands and smooth out polenta evenly to about a 2 inches thickness. Let cool 5 to 10 minutes, or until polenta solidifies. Cut cooled polenta into slices 1 inch wide and 6 inches long. Place slices in individual dishes. Serve, covered with your favorite sauce. Makes 12 to 16 servings. For Polenta Fritta Cut cooled polenta into slices 2 inches wide and 6 inches long. Pour oil about 1/2 inch deep in a large skillet. Heat oil until a 1" cube of bread turns golden almost immediately. Fry polenta slices on both sides until light golden. Drain on paper towels. Serve hot, with butter and Parmesan cheese, or with your favorite sauce. *Enjoy with our 2005 Sauvignon Blanc.*

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