Here’s a recipe for a quick and quality breakfast.
It’s needed:
- 200 g of instant polenta
- 350 ml of water
- 350 ml of milk
- 1 teaspoon salt
- 2 eggs
- 2 tablespoons flour
- a little oil
- 1 teaspoon basil or oregano
- 1 tablespoon grated Parmesan
Preparation:
In a smaller saucepan, place the milk, water and salt and put on the stove to boil, remove from the heat and add the polenta, stirring constantly, until thickened. Then add a tablespoon of grated cheese, a little basil, oregano… Place on a baking tray baking paper and pour into the hot saucepan. Let cool to be firm. Remove the polenta from the casserole, cut to size as desired with a knife. Put the slices of polenta in the flour, then in the eggs and then fry in a little oil. Eat while warm, crunchy on the outside, soft on the inside.
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