🍯 Sweet fried polenta with honey and walnuts – Recipe for recovering the Valtellinese tradition
When polenta was leftover, nothing was thrown away: a bit of creativity and a few pantry ingredients were enough to create new dishes, like this delicious sweet fried polenta 😋. A simple, rustic dessert made with buckwheat polenta, eggs, sugar, and flour, cut into diamonds and fried in plenty of butter or lard. The final touch? A drizzle of hot honey and crumbled walnuts, for a dessert that smells of warmth, memory, and home. Ideal for an afternoon snack or served instead of cookies!
📝 Ingredients (for 4 people)
- 400 g approximately of leftover buckwheat polenta
- 50 g of white flour (to adjust based on consistency)
- 2 eggs
- Sugar to taste
- Honey to taste
- Crumbled walnuts to taste
- Butter or lard for frying
👩🍳 Preparation step by step
- Prepare the dough:
- In a bowl, combine the leftover polenta (better if cold and compact), the white flour, and the eggs.
- Add sugar to taste, based on the desired sweetness.
- Knead the dough energetically until you obtain a compact and homogeneous mixture.
- Roll out and cut:
- Transfer the dough onto a floured surface and roll it out with a rolling pin to a thickness of about half a centimeter.
- Cut the dough into diamonds or your preferred shape.
- Fry:
- Heat plenty of butter or lard in a pan.
- Fry the sweet polenta diamonds until golden brown on both sides.
- Drain them on paper towels.
- Prepare the topping:
- In a small pot, gently heat the honey with the crumbled walnuts.
- Pour the mixture over the hot sweet polenta fritters.
🍽 Tips
- You can enrich the recipe with soaked raisins, lemon zest, or a pinch of cinnamon for a more aromatic touch.
- Great served warm, perhaps accompanied by a small glass of sweet liqueur or grappa 🍷
📸 The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
