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Pomodori fritti (polenta-coated fried tomatoes)
Pomodori fritti (polenta-coated fried tomatoes)
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Prep Time:
25 minutes
Cook Time:
5 minutes
Total Time:
30 minutes
Ingredients:
  • 8 thin slices ciabatta or other Italian bread
  • 250ml olive oil
  • 2 cloves garlic, peeled
  • 2 eggs
  • 250g polenta
  • 6 (180g each) medium vine-ripened tomatoes
  • 1/2 bunch basil leaves
  • 2 fior di latte cheese, torn into chunks
  • Balsamic vinegar, to serve
Instructions:
  • Preheat a char-grill pan over medium heat. Brush bread slices lightly with oil and grill for 1 minute on each side until lightly charred. Rub the warm bread with a garlic clove and season with salt and pepper to taste.
  • In a bowl, crack the eggs and crush the remaining garlic into them. Lightly beat the mixture and season to taste. In a separate bowl, place the polenta. Line a large flat tray with paper towels. Trim the top and bottom of each tomato, discard, and then cut into 3 or 4 thick slices.
  • Heat the remaining oil in a large frying pan over medium heat until hot. Pat dry 6 tomato slices with paper towels. Place a small basil leaf on each slice, dip in egg, let excess drip off, then coat with polenta. Carefully fry the coated slices in the hot oil for 30 seconds on each side. Drain on paper towels, and season with salt to taste.
  • Continue layering the remaining tomatoes, basil, egg, and polenta. Serve promptly alongside grilled bread, fior di latte, remaining basil leaves, and a drizzle of balsamic vinegar.

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