MANELL’ (FRIED POLENTA FRITTERS)

Serves: 4-6

2 2/3 cups (660 mL) instant

polenta ( fine grind is best) 1/3 cup (80 mL) small-diced

cicioli (see note)

2 tbsp (30 mL) extra-virgin

olive oil

Sea salt and freshly ground

black pepper

1 cup (250 mL) boiling water

Neutral oil or lard, for frying

1. Line a large platter or baking sheet with paper towels.

2. In a medium bowl, mix together the instant polenta, cicioli, olive oil, salt and pepper. Add the boiling water, about 1/4 cup (60 mL) at a time, mixing vigorously to incorporate all the ingredients until a compact mass has formed.

3. In a medium frying pan or cast-iron skillet, heat 2 inches (5 cm) of oil to 400 F (205 C).

4. When the corn mixture is cool enough to handle, grab a fistful and squeeze it between your palm and fingers, creating a crescent-shaped fritter with your fist. Repeat.

5. Fry the manell’, working in batches as needed, turning once for even browning, about 4 minutes. Drain on the lined platter and serve hot, sprinkled with salt. Note: Cicioli are a common ingredient in the south, but they come in various incarnations depending on where you are. Sometimes they are pressed fat, layered and sliced to be used like fatback or pancetta. In this case, they are the fatty and meaty substance that has been left behind when pig fat is rendered. The remaining material is pressed into tiles and used to impart savoury flavour. If you can’t find cicioli, substitute pancetta, guanciale or lardo.