Crispy Fried Polenta Cakes

September 9, 2020

Presented by:


  • 1 cup Vero Gusto Tomato & Basil sauce
  • 1 package of store-bought polenta
  • 1 cup of flour
  • ½ cup of ricotta cheese
  • ½ cup of fresh mozzarella, diced
  • 2 tbsp olive oil
  • 1 quart of vegetable oil
  • 1 cup of fresh basil
  • Salt and pepper to taste


  1. Mix diced mozzarella and ricotta with olive oil, salt and pepper. Place in a pastry bag.
  2. Cut polenta in ½-inch rounds. Dredge lightly with flour and deep fry in oil at 350°F until golden and crispy outside.
  3. Meanwhile, reheat 1 cup Vero Gusto in the microwave.
  4. Pipe a dollop of cheese mixture on top of each polenta fritter. Top with Vero Gusto. Garnish with basil.


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