Preparation

polenta
place the milk in a saucepan and bring to a boil; pour the cornmeal in the form of rain and add salt and pepper. Mix with a wooden spoon until cooked.
Spread hot on a plate lined with plastic wrap and smooth well. cut the polenta with short pasta in such a way that they are ready to make the sandwiches.

stuffed
Take a polenta and arrange in the center in pieces of mozzarella and a slices of ham, cover with another portion of polenta and go to breading.

tarnished
beat the eggs with salt, pepper and a tablespoon of flour. Pass each polenta sandwich through the starch, then the egg shake, and finally the breadcrumbs. fry in plenty of hot oil and arrange on absorbent paper.

cover
place each portion of polenta on the serving plate and top with bell pepper strips, olives, fresh cheese, tomato sauce and a sprig of parsley

Ingredients

  • polenta
  • corn flour 500 g
  • milk 750 cc
  • salt and pepper
  • stuffed
  • mozzarella 200 g
  • cooked ham 12 slices
  • tarnished
  • cornstarch 4 tbsp
  • flour 1 tbsp
  • eggs 4
  • salt and pepper
  • breadcrumbs 400 g
  • oil c / n
  • cover
  • fresh cheese 250 g
  • canned peppers 200 g
  • 300 cc tomato sauce
  • olives 100 g
  • parsley a few sprigs