Puffed Coffee Polenta

By corlear

Ingredients

• For the polenta strips:
• 3 oz polenta
• 11/4 cup water
• salt
• For the puffed polenta:
• 11/4 cup oil
• 20 dry polenta strips (see previous step)
• 1 packet of instant decaffeinated coffee
• salt

Details

Servings 10

Preparation

Step 1

For the polenta strips:
1. Bring the water to the boil. Once it reaches boiling point, sprinkle the polenta over the water.
2. Stir and simmer for 20-25 minutes until the polenta is cooked and is no longer damp.
3. Season with salt and spread between a sheet of wax paper and the thinnest possible Silpat liner.
4. Remove the Silpat liner.
5. Leave to dry beside the oven for 3 hours.
6. Use a pasta cutter to cut the polenta into long strips. Leave to dry overnight (12 h.) on top of the oven.

For the puffed polenta:
1. Heat the oil until it is piping hot.
2. Fry the polenta strips in small batches and drain when it begins to puff up.
3. Spread the polenta on a tray lined with kitchen paper. Season with salt and sprinkle with the coffee.

Final Steps & Preparation:
1. Pile the fried polenta up in a bowl and sprinkle with a little instant coffee, if necessary.