Neapolitan Scagliozzi

Method

1. Bring 1.5 liters of water to a boil in a pot. Slowly pour in the instant polenta, stirring continuously with a wooden spoon. Cook for 7-8 minutes, adding salt and pepper to taste.
2. Once the polenta is thick and cooked, remove from heat and stir in the softened butter and the grated Parmigiano Reggiano and Pecorino mixture until well combined.
3. Fold in small cubes of guanciale (optional).
4. Spread the polenta mixture onto a sheet of parchment paper, cover with another sheet, and roll out to a thickness of about 2 cm, forming a rectangle.
5. Transfer the rectangle onto a baking sheet and refrigerate for at least 2 hours until firm.
6. Remove the cold polenta block, trim the edges to make a neat rectangle, then cut into squares of about 5-6 cm. Cut each square in half diagonally to form triangles (scagliozzi).
7. Heat a generous amount of oil in a deep frying pan. Fry the triangles in small batches (do not overcrowd) until golden and crispy. Drain on paper towels and serve hot.