Crispy corn cakes-polenta

Ingredients for Crispy corn cakes-polenta

Instructions for Crispy corn cakes-polenta

To prepare the Crispy corn cakes-polenta recipe, please follow these instructions:

the water boils up with a little salt, and corn grynene sprinkled in little by little, stirring constantly, then grynene else clumps.
The porridge to cook for approx. 5 min. under frequent stirring, to the mass has been tough-so take the Pan from the heat, and the chopped coriander into the mass of the guards then out on wax paper. in an approx. 2 cm thick layers and cooled-like a few hours in the refrigerator.
When the mass has been cold, cut it into suitable pieces. The pieces are fried golden on a frying pan with oil. served in place of rice or potatoes

Tips:
787 KJ per person