Posted by on May 2, 2011 Print recipe
This quick and easy polenta appetizer will please everyone!
- Slice Aurora polenta into 1/2” thick rounds, and then cut each round into quarters.
- Dip polenta triangles into beaten eggs and coat in Aurora seasoned bread crumbs.
- Cover the bottom of the skillet with Carapelli grapeseed oil and heat.
- Fry polenta until golden brown on each side and serve as a delicious appetizer.