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Frittelle di Polenta Dolci
Created by Chef Graziella
The thrifty genius of Northern Italian kitchens, where cold polenta becomes golden fritters touched with honey and studded with raisins soaked in grappa.
These fritters exist because Italian grandmothers never wasted anything. Cold polenta from last night's dinner, too firm to reheat with any dignity, finds new life in the frying pan. This is not a recipe born in restaurant kitchens. This is what farm wives in the Veneto have made for centuries when the morning is cold and the polenta is not.
The raisins must be soaked. Dry raisins in a fritter are an insult to texture. Grappa is traditional, but warm water works for those who prefer mornings without spirits. The honey goes into the batter, not drizzled on top like some American breakfast fantasy. It becomes part of the structure.
What you keep out matters here as much as anywhere. No cinnamon, no nutmeg, no parade of spices that would mask the honest corn flavor. A touch of lemon zest. Perhaps vanilla if you insist. The polenta should taste like polenta.
Ingredients
cold firm polenta
Quantity
2 cups (about 1 pound)
large eggs
Quantity
2
honey
Quantity
3 tablespoons
| Ingredient | Quantity |
|---|---|
| cold firm polenta | 2 cups (about 1 pound) |
| large eggs | 2 |
| honey | 3 tablespoons |
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