al fresco dining

Delicious crunchy bites made from leftover polenta that was formed in a small loaf pan. The polenta slices are floured, dipped in buttermilk then coated with panko crumbs.

Fried Polenta Appetizers

Polenta

All-Purpose Flour **

Buttermilk**

Panko Crumbs**

Loaf pan -- small 3" X 5 1/2"

Peanut oil

Polenta should be made a day or more ahead of time. Pour the polenta in a vegetable sprayed small loaf pan. Let it get cold, cover with plastic wrap then put in the refrigerator to firm up.

Remove the polenta from the loaf pan onto a cutting board. With a very sharp knife cut into 1/2" slices.

Coat the slices first in flour, then moisten with buttermilk letting the excess drain off, then finally coat with panko crumbs gently pressing the crumbs onto the polenta slice.

Place the slices on a rack until ready to fry.

Preheat oil  to 340 F.

Gently add several slices to the hot oil. Don't crowd the polenta slices. When they turn a nice golden brown they are done. Remove from the oil and let drain on paper towers. Sprinkle with salt. You will have to do this in several batches to get all of the slices fried.

Totally LOVE polenta. I have never tried making it this way. I will have to .... looks totally delicious....and addictive. What a fun recipe for entertaining too.

Top 1 al fresco dining recipes from across the web

The most viewed al fresco dining recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Fried Polenta Appetizers

Top 1 al fresco dining recipes from across the web

The most viewed al fresco dining recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fried Polenta Appetizers

The most viewed al fresco dining recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine