Ingredients

  • Instant cornmeal
    160 grams
  • Water
    730 ml (3 cups)
  • Smoked scamorza cheese
    80 grams
  • Eggs
    2
    – 130 kcal
  • Breadcrumbs
    if necessary
  • Peanut butter
    as much as needed
  • Flavoured salt
  • Extra virgin olive oil.

Calories refer to 100 grams of the product.

Baked cornmeal is a delicious and easy to prepare snack that can be considered as an alternative to the classic grilled mozzarella cheese. You can make your own cornmeal or reuse the leftover portion from Sunday dinner portion . Once cooled, it is sliced and stuffed with smoked scamorza cheese, then fried and finally deep-fried in simmering oil. The result is a golden treat, crispy on the outside and creamy on the inside, with a stringy core.

Perfect as an appetizer, snack or main course at dinner, you can also serve it for breakfast with bacon and eggs. So let’s learn how to make grilled cornmeal by following our recipe step by step.

How to make a deep-fried corn fly

Prepare the cornstarch by bringing the salted water to the boil in a saucepan and pouring in the cornstarch (1).

Stir vigorously with a whisk (2) and prepare the cornmeal according to the directions on the package.

Once the corn is cooked, transfer the cornmeal to a rectangular saucepan and level it with the back of a spoon (3). Let it cool completely.

Place the cornmeal on a cutting board and cut into 6 to 8 squares (4). Then open each square in half like a sandwich.

Now cut the smoked scamorza cheese into thin slices (5).

Fill the cornmeal slices with the smoked scamorza cheese (6).

Press lightly on the edges of the squares to seal them, then place them in the beaten egg (7).

Drain the cornmeal cubes and add them to the breadcrumbs (8). Repeat this process twice and place them one by one on a baking sheet.

Heat the olive oil in a frying pan at 175° C, place the cornmeal squares (9) in it and fry them on both sides until golden brown.

Drain the cornmeal squares and let them dry on a sheet of absorbent paper. Season with a pinch of salt and serve very hot (10). Have fun!

Storage of maize meal from maize

We recommend toasting the cornmeal and eating it while it is hot. If there are leftovers, store them in an airtight container in the refrigerator for 1-2 days .

frequently asked questions

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