First of all, to prepare the fried polenta, let’s make polenta. So let’s take a saucepan where we will boil the water and oil, when it starts to boil add the corn flour, always mixing vigorously and quickly with a whisk.

When it begins to thicken, lower the heat slightly and continue cooking, for about 40 minutes, stirring often with a wooden spoon. When it has reached a solid enough consistency, turn off the heat and grease a rectangular pan, possibly 30 × 25 cm.

We pour the polenta and let’s go to level it, with the help of a spatula, until you get 1 cm thick. Then cover it with a sheet of parchment paper and using a tarot, or a rolling pin, let’s level the surface so as to make it smooth. Let the polenta rest in the refrigerator for about 2 hours.

Cut the sticks:

At this point we take the pan with the polenta and turn it over on a cutting board; using a smooth-bladed knife we ​​cut strips about 2 cm wide, then cut them in the other direction to form 8 cm long sticks, in this way we will obtain slices that are very similar to each other.

Take a pan and add plenty of oil which must reach a temperature between 165 ° C and 175 ° C; if we do not have a kitchen thermometer to check the temperature, we can insert a toothpick inside the oil, when you see small bubbles around it means that the oil has reached temperature. Let’s go and fry our polenta, dipping a few sticks of polenta at a time in oil and cook them for about 8 minutes, they should come out golden brown. Drain them with the help of a ladle with holes and place them on some sheets of absorbent paper to remove excess oil ..

In the meantime, chop the rosemary together with the coarse salt that we will sprinkle on the fried polenta when serving.

Store the fried polenta:

The sticks already fried should be consumed on the spot and storage is not recommended, instead the sticks still to be fried can be kept in the refrigerator for a maximum of 2 days
covered with cling film.