Crunchy polenta fritters are sure to become your new favourite side dish, especially when served with this colourful tomato salad.
- For fritters, bring milk and 250ml (1 cup) water, sugar and 1/2 teaspoon sea salt to the boil in a small saucepan. Combine the polenta and flour, then gradually whisk into the milk mixture, whisking for 1 minute or until very thick. Remove from the heat and stir in pecorino. Cool slightly, then roll polenta mixture into six 2cm-diameter logs. Cut each log into 1cm slices, then, using your finger, roughly indent each slice. Place on a baking paper–lined tray and leave to cool completely.
- Preheat a chargrill over medium–high heat. Mix 1 tablespoon oil with paprika, then brush roma tomato quarters with mixture. Grill for 1 minute on each cut side, then cut in half widthwise. Grill baby roma tomatoes, turning occasionally, for 2 minutes until lightly charred.
- Whisk together eschalot, vinegar and remaining oil, then season.
- Fill a saucepan one-third full with oil and heat over medium heat. Deep-fry the fritters, in batches, for 1 minute or until golden. Drain on paper towel and season.
- Place tomatoes, chilli and fritters on a platter and drizzle with dressing.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set