Polenta Cakes with Pancetta & Mozzarella
When you add the classic flavor and texture of polenta to creamy, fresh mozzarella and savory, Italian pancetta--you get one delicious appetizer. With this stacker, it's easy to gather the crowd and settle in for an upcoming meal.
- 1/2 cup whole milk
- 1/3 cup DeLallo Extra Virgin Olive Oil, plus more for frying
- 1 egg
- 1/2 teaspoon salt
- 1/2 cup DeLallo Instant Polenta
- 1/4 cup all-purpose flour
- 1/4 pancetta, thinly sliced (about 8 to 10 slices)
- 1/2 pound fresh mozzarella
Preheat oven to 350˚F.
In a large bowl, combine all wet ingredients: milk, olive oil and egg. Slowly whisk in polenta, flour and salt to form a batter texture.
Bake pancetta slices for about 10 minutes on a shallow baking sheet.
Heat 1/2-inch of oil in a large saucepan for frying. Once hot, add batter by tablespoons. Cook each side until golden brown, about 2 minutes. Remove and set aside on a paper-towel-lined dish.
Layer polenta cakes with pancetta and mozzarella on a shallow baking sheet to soften cheese, about 10 minutes.
Serves 4 to 6