Italian Farmer Style Polenta

Boil water with salt, add corn flour, stirring heartily with a wooden spoon. Cook on low heat for 25 minutes, add Parmesan cheese and butter. Pour out onto a baking tray or plate moistened with water to a thickness of 1 cm.

When cooled, cut slices (or round) about 3 cm. Also cut slices into pieces of the same size. Place a slice of polenta between every two slices. Sprinkle with pistachios, dip in beaten egg and cover with crushed potato chips (of course you can also use breadcrumbs). Roast in butter on both sides in a hot frying pan. (You can also bake in hot fat bath at 180 °C). Arrange on paper sleeve, garnish with lettuce leaves. Serve with a little savory: from mustard pickles to relish.

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