Pecorino polenta fritta recipe | Sainsbury`s Magazine

Pecorino polenta fritta recipe | Sainsbury`s Magazine

www.sainsburysmagazine.co.uk

Crispy, garlicky fried polenta chunks topped with lashings of honey, fresh thyme and salty pecorino. This fritta recipe is the perfect beer snack

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Ingredients

  • 500ml vegetable oil, plus extra to grease
  • 25g unsalted butter
  • 1 x 200g tin sweetcorn, drained
  • 3 garlic cloves, finely crushed
  • 400ml stock of choice (we used chicken stock)
  • 150g polenta
  • 50g plain flour
  • 2 tbsp runny honey
  • a few sprigs thyme, leaves picked
  • 50g pecorino romano

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