Fried Polenta
with San Daniele

50 mins


  • 1 ready-made loaf of polenta
  • 70 g San Daniele
  • 200 g Gruyère cheese
  • breadcrumbs
  • 2 eggs
  • salt
  • 1 liter of peanut oil for frying


Cut the polenta into one-centimetre slices. Cut the Prosciutto di Parma into strips. Slice the Gruyère cheese. Make sandwiches by filling the slices of polenta with the San Daniele and the Gruyère cheese. Beat the eggs with a pinch of salt into a soup plate and place the breadcrumbs on a dinner plate. Coat the sandwiches in breadcrumbs: first dip them in the egg, then in the breadcrumbs and leave to rest for a few minutes. Heat the oil in a large pan or, better still, in a wok. It has reached the right temperature when a small piece of bread starts sizzling. Fry the sandwiches on both sides, until golden and crispy. Place them on kitchen towel to drain and serve immediately.

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