Flower polenta

… As my little girl Neva is six months old, we are slowly introducing various cereals through supplementary feeding. Among other things, she brought us clothes dressed in gold and grainy polenta. While the little girl is squeezing the boiled polenta with an apple, the rest of the family snacks on a light dish that does not burden the stomach at all with its nutritional composition, and it pleases him with pleasure… well, let the story begin…

Preparation steps

Put a liter of cold water and 4 pinches of salt in a larger pot.
When it boils, remove from the heat.
Slowly add the polenta to the water and put back to cook over low heat covered for 10min. Stir several times during cooking, add a teaspoon of basil towards the end.
Grab the cooked polenta with a spoon in a baking tin, for example, and flatten it. Garnish with olive halves and refrigerate until hardened.
Cut the cooled polenta into pieces and roll in the mixture. flour.
Fry the fritters on both sides in a little oil until they are crispy and golden.

Serving

This polenta mixture can stand for up to 2 days before frying.

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