Fried cornmeal mush is a delicious and easy to make appetizer that can be considered an alternative to the classic fried mozzarella cheese. You can prepare cornmeal mush by yourself or recycle a portion left over from Sunday lunch. Once cold, cut the cornmeal mush into slices and stuff it with smoked scamorza cheese, then bread it and finally fry it in boiling oil. The result will be a golden delicacy crispy on the outside and creamy with a stringy heart on the inside.
Perfect as a snack, an appetizer or as a course for a casual dinner, you can also serve it at breakfast with bacon and eggs. So let’s find out how to prepare fried cornmeal mush by following our recipe step by step.
Prepare the cornmeal mush; bring the salted water to a boil in a saucepan and then pour in the cornmeal mush (1).
Stir vigorously with a whisk (2) and cook the cornmeal mush as indicated on the package.
Once cooked, pour the cornmeal mush into a rectangular pan and level it with the back of a spoon (3). Let it cool completely.
Put the cornmeal mush on a cutting board and then cut it into 6-8 squares (4). Then open each square in half like a sandwich.
Now cut the smoked scamorza cheese into thin slices (5).
Stuff the slices of cornmeal mush with smoked scamorza cheese (6).
Lightly press the edges of the squares to seal them, and then pass them into the beaten egg (7).
Drain the squares of cornmeal mush and then pass them in the breadcrumbs (8). Repeat the operation twice, gradually arranging them on a baking sheet or plate.
Heat the extra virgin olive oil in a pan, bringing it to 175° C; then dip the squares of cornmeal mush in it (9) and fry them until golden brown on both sides.
Drain the squares of cornmeal mush and let them dry on a sheet of absorbent kitchen paper. Season with a pinch of salt and serve very hot (10). Enjoy!
We recommend to fry the cornmeal mush and enjoy while still hot. In case of leftovers, you can store it in an airtight container for 1-2 days in the refrigerator.