Polenta Fritters

Preparation:

Preparation: Rinse the raisins and put them to soak in tepid water. Pass the polenta through the blender fitted with the finest disc, letting it fall into a bowl. Add the beaten egg, the sifted flour with the baking powder, the sugar, the rum and the drained and dried raisins. Mix well until you get a uniform dough that will be quite thick. Heat abundant peanut oil in the pan and, when it is hot, pour the mixture by the spoonful (the right measure is a heaped teaspoon) and drain as soon as they are blonde. Place them on a double sheet of kitchen paper and, when they are a little warm, roll them in the granulated sugar. To serve, arrange them in a dome shape on a plate covered with lace paper.