- Warm up the oil in a large flat non-sticky pan;
- Cut the polenta brick in 1cm thick slices;
- Lay the slices in the pan, cook on medium heat;
- After 8 minutes, once crispy turn them and let them cook on the other side, serve warm.
Be careful: the pan should really be non-sticky, and don't forget to move it a bit every
minute for it not to attach to the bottom. Once attached do not try to save it
it will make the situation worse, just wash the pan and start again.
If needed add more oil or even deep-fry it.
Aron Wussler
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